Header

Polly Markus' Coffee Crème Brûlée with Infiniment Espresso
medium
> 5 minutes
Discover local tastemaker Polly Markus’ (@MissPollysKitchen) Coffee Crème Brûlée with Infiniment Double Espresso. The added coffee creates an indulgent dessert packed with flavour and depth, perfect to share with loved ones this Festive season.
Here is what you need
Video
Ingredients
- Cream400 ml
- Cinnamon1 Teaspoon
- Egg Yolk6 Unit
- Caster Sugar60 g
- Caster Sugar6 Teaspoon
Material
- Whisk
- Measuring Spoons
- Culinary Blow Torch
Suggested Coffees
- Infiniment Double Espresso
- Infiniment Espresso
Let's make it
- Step 01
- Preheat the oven to 150 fan bake.
- Step 02
- Place the cream and cinnamon into a saucepan. Simmer on a medium/low heat until almost boiling.
- Step 03
- - Extract 1x Vertuo Infiniment Double Espresso or 2x Original Infiniment Espresso and top up with 20ml hot water. Add this to the saucepan with the cream.
- Step 04
- Strain the cream mix through a sieve into a large mixing bowl.
- Step 05
- In a separate bowl, whisk the egg yolks and sugar, until pale and thick. Now add the cream mixture and stir well.
- Step 06
- Strain the mixture into 6 small overproof ramekins. Place the ramekins into a deep baking tray. Pour boiling water around the ramekins until the water is halfway up the ramekins.
- Step 07
- Bake for 45 minutes or until they're just set. They will wiggle slightly in the middle.
- Step 08
- Remove from the oven tray, cool, cover and refrigerate for 6 hours or ideally overnight.
- Step 09
- Just before serving - dust cups with 1 teaspoon of sugar, then using a blow torch, carefully heat the sugar until it starts to bubble and caramelise, changing to a light brown colour.
- Step 010
- Serve with a cup of Nespresso Infiniment Double Espresso or Infiniment Espresso as a flat white.