I am a big fan of coffee, an even bigger fan of caramel, and these two flavors together really make me happy. This coffee-caramel Crème Brûlée and reminds me of a rich caramel cappuccino. I could eat this every day but generally save it for special occasions.
Crème Brûlée sounds intimidating but it’s really not. The tricky part is making sure that your custard does not cook when adding the hot cream to the egg yolks. Once past that part, it is relatively smooth sailing.
The caramelization of the sugary top can be done in your oven’s broiler. But it is more fun to use a kitchen torch.
More fun than that is going to Home Depot and discussing the pros and cons of different blow torches with the knowledgeable sales staff .
“Exactly what do you plan to use this blow torch for?” the kind salesman finally asked after several minutes of deliberation.
“Crème Brûlée, of course.”
And then we laughed all the way home. Here is the recipe…