Cappuccino Crème Brûlée
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!
Servings: 8 servings
Ingredients
- 1 ½ cups granulated sugar
- 2 cups half and half
- 1 tablespoon instant espresso coffee granules
- 1 teaspoon vanilla extract
- 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)
Instructions
- 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.
Notes
- If you don't want quite as much coffee-forward taste, use cinnamon or cocoa powder for garnish instead of espresso.
Nutrition
Calories: 340kcal | Carbohydrates: 44g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 208mg | Sodium: 62mg | Potassium: 222mg | Fiber: 2g | Sugar: 40g | Vitamin A: 468IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg
