The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best.
I am just about “cookie-d out” …. I didn’t think I would ever say that. I have baked more cookies in the past few weeks than I care to count! Although I love baking during this time of year, I decided I had to make a dessert other than a poke cake or cookies this time. For my sanity – and to show y’all that I do have more up my sleeve than just cakes and cookies!
When I think of baking and making a dessert highlighting eggs, I think of crème brûlée … Cappuccino Crème Brûlée, to be exact. I got this recipe a few years ago from a friend – and I love to make it for “special occasions” or holidays! It looks fancy, it sounds fancy ….. but it couldn’t be easier! Just mix everything up and bake it in a water bath! Top it with some melted chocolate to make it even more fancy and to make it look like it was hard work.
Of course, eggs are an essential ingredient for baking – and they are definitely essential in making Crème Brûlée. I love that when you bake with Egglands Best Eggs, you’re getting more vitamins D, E, and B12, and more nutrients like omega-3 and lutein. Plus, Eggland’s Best eggs have 25% less saturated fat than ordinary eggs. Since most of the “good stuff – the vitamins and nutrients” are in the yolk and this recipe uses mostly yolks, I think it’s fair to say that makes this Cappuccino Crème Brûlée good for me, right?! 😉
Cappuccino Crème Brûlée
Yield: 8 servings
1½ cups sugar
2 cups half and half
1 tbsp. instant espresso coffee granules
1 tsp. vanilla
2 whole eggs
6 egg yolks
3 oz. BAKER’S Semi-Sweet Baking Chocolate
Additional instant espresso coffee granules, ground fine for garnish (if desired)
Preheat oven to 350°F.
In a large bowl, beat the sugar, half and half, instant espresso coffee granules, vanilla, whole eggs and egg yolks until smooth. Pour the mixture into 8 ungreased 6-oz. ramekins. Place the ramekins in a shallow roasting pan. Fill the roasting pan with hot water to halfway up the sides of the ramekins.
Bake for 30-35 minutes or just until the mixture is set. Carefully remove the ramekins from the water bath to a cooling rack and allow to cool for 30 minutes.
In a small microwaveable bowl, melt the chocolate according to package directions until melted and smooth. Divide the mixture between the ramekins and spread evenly to form a think layer of chocolate.
Cover with plastic wrap and refrigerate for at least an hour or until the desserts are well chilled.
*Optional – top each dessert with additional fine ground instant espresso coffee granules, if desired.
Eggland’s Best is even giving away another goody bag to one Love Bakes Good Cakes reader …. You’ll get your very own spatula, tote, whisk, bowl scraper, plush egg and coupon! Good luck! 🙂
Are you a fan of crème brûlée?
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