Ingredients
- 2 cups (500 mL) organic 35% whipping cream
- 1/4 cup (60 mL) hot organic strongly brewed fair trade espresso
- 1 tsp (5 mL) vanilla extract
- 6 organic egg yolks
- 3/4 cup (175 mL) Lantic Organic Sugar, divided
Directions
- Preheat the oven to 325°F (160°C). Bring the cream to a boil in a saucepan set over medium. Stir in the brewed espresso and vanilla.
- Meanwhile, whisk the yolks with the 1/2 cup (125 mL) sugar in a heatproof bowl until pale and creamy.
- Gradually whisk in the hot cream mixture. Strain into a large measuring cup. Divide evenly among six 6-ounce (175 mL) ramekins.
- Transfer the ramekins to a large baking pan. Carefully pour boiling water into the pan so it comes halfway up the sides of the ramekins. (Be careful not to get any water into the custard.) Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
- To serve, sprinkle the remaining sugar evenly over the surface of each custard. Using a blowtorch, carefully heat sugar until melted and caramelized.
- To serve, sprinkle the remaining sugar evenly over the surface of each custard. Using a blowtorch, carefully heat sugar until melted and caramelized.
Tips
- • Alternatively, if you do not have a blowtorch, caramelize sugar under a broiler.
- • Garnish each with chocolate covered espresso beans and a mini biscotti cookie, if desired.