Espresso Creme Brulle : When Italy meets France in a luxurius dessert

A twisted version of the most popular French dessert that ideally closes any dinner - formal or casual.

Every dinner stays half, if not finished with a nice dessert, the French argue. The same is said over and over, but Italians prefer espresso instead of sweet. Time to marry these two old-fashioned habits, with an Espresso Crème Brulee!

Crème Brulee is one of the most distinctive dishes of international French cuisine, and certainly its most distinctive dessert, along with perhaps the crepe suzette. The earliest references to this emblematic dessert date to the late 17th century, and in the years that followed Crème Brulee were considered the sweet of the French aristocracy and luxurious dining. It followed a downturn in popularity that lasted for several years, but the revival of French cuisine in the 1970s and 1980s gave Crème Brulee the place it deserved in the almighty of French gastronomy - making it one of the most popular in France and all around the globe.

Its name means "burnt cream" and is due to the characteristic "crust" that covers the cream, which is made of caramelized sugar with the help of a flame retardant. Its preparation is relatively simple, with egg yolks as its main ingredient, which give the dessert its favorite velvety texture, but requires some technical training to do it properly. She is very much in love with Greece's most beloved Creme Caramele, but also with the Spanish Crema Catalana.

Those of us who follow us know that we love as little as coffee twisted versions of popular desserts. So today we are presenting a different version of Crème Brulee, with a strong coffee flavor - to wake up the chef pattisier we are hiding inside and prepare a truly delicate dessert. A table, s'il vous plait!

What do you need for a Crème Brulle;

• 1 + 1 cup of milk cream
• 1/4 cup of coarse ground coffee
• 1 cup of sugar
• ½ cup of water
• 2 cups whole, whole milk
• 8 egg yolks
• A pinch of salt
• 8 tablespoons sugar to serve

How is Espresso Crème Brulle prepared?

• In a saucepan, boil for a few minutes one cup of cream with the coffee.
• Allow it to stand at room temperature for 30 minutes to one hour, depending on how intense the coffee taste is. Strain.
• In low heat, heat 2/3 cup sugar with ½ cup water until thickened syrup, and remove from heat.
• Add the rest of the cream to the syrup and stir until the mixture is caramelized.
• Add the rest of the cream (with the coffee flavor) and the milk, and stir.
• Whisk together the yolks, salt and remaining sugar in the mixer.
• Gently incorporate the cream mixture into the egg mixture.
• In a pan filled with lukewarm water, place individual bowls in which you have distributed the cream mixture.
• Bake for one hour at 160c in the air.
• Let cool, sprinkle with sugar, and season with a lighter.

Tips for mouth watering Espresso Crème Brulle

• It is best to leave the crust for the last minute, which guarantees a more intense taste and a more impressive serving
• Use a strong coffee, ideally 100% Robusta, such as Lavazza Vending Gusto Forte or Lavazza Suerte, which will leave a strong imprint on our sweet taste.
• Proper preparation of the cake requires a technique, both in the preparation of the caramel and in the incorporation of the egg mixture.
• For a stronger coffee flavor, you can sprinkle the surface, with the exception of sugar, with a little ground espresso coffee
• You can decorate each crème brulee with a coffee bean
• It is not a good idea to serve sweet to children as it contains caffeine.
• Espresso Crème Brulle fits perfectly for a French dinner or lunch, but also with a glass of wine or an espresso.

If you feel the need to experiment in the kitchen, love both good coffee and lavish desserts, here's your chance: Espresso Crème Brulle is a challenge for you!