Creme Brulee with Kahlua

[jeff]

One of the best desserts ever!

Makes 4 servings

4 egg yokes
2 and 1/2 TBS white sugar
1 cup heavy cream
1/2 tsp vanilla extract
1tsp Kahlua

(note!) I used heavy whipping cream since the local store didn't have any heavy cream in stock. FYI, heavy cream has at least 36% fat, heavy whipping cream has 30-36% fat. so either items work with this dish, if you have the choice get heavy cream, if not buy heavy whipping cream.

Preheat oven to 300o

In your mixing bowl add the egg yokes and sugar, mix together till the sugar dissolves and the mixture has a nice light yellow color.
with the mixer still running, go ahead and add your heavy cream, vanilla and Kahlua. once it's done mixing, pour the mixture through a strainer into a bowl with a pouring spout. This will remove a good bit of the bubbles and will also help filter out any egg whites left on the yokes.

Take a high walled cooking pan and line it with a paper towel, place 4, 4oz ramekins on top of the paper towel, fill each one up just below the top with your mixture.

Take your now emptied bowl with pouring spout and clean it, fill it up with water and carefully pull water into your cooking pan. take the water level to about 3 quarters way up the side of the ramekins,

Carefully move the cooking pan into the preheated oven and cooking for 40 minutes. or till the sides are firm, and center is soft.

remove from heat, and using tongs remove your ramekins from the water bath and place into the fridge to let cool for at least an hour.

Right before serving, once your Creme Brulee is chilled, spoon about 1tsp of sugar on top of them, move the ramekin around so the sugar spreads out over the whole top. Then using either a food torch http://www.bedbathandbeyond.com/prod...1&SKU=13057451 or your standard blow torch from the garage (not kidding) brown the sugar. This is one of those things that just takes practice, I try to move the flame around at steady pace, the idea is to get the sugar to lightly bubble, just be careful since the sugar holds a lot of heat and will keep cooking even with out the flame. The idea is to move on before it's done, if you wait till the sugar is the color you want, it will end up cooking itself till it's over done. so move on before it's done. and let it cook the rest of the way on it's own.

some notes.

You can make this without Kahlua but it will make for a thicker custard. Any type of alcohol will help keep the custard nice and smooth.

Also note, the proper way to do a water bath is to place the ramekins into a cooking pan then place them into the preheated oven, then add HOT water to the pan while it's in the oven.

I've made too many batches of creme brulee to count and so far I've had ZERO issues with adding cold water to the water bath then placing it in the pre heated oven. This might be because I use a shallow ramekin. either way it works perfect for me.

[jeff]

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[jeff]

I like giving the sugar a few small burnt spots, girls for some reason LOVE burnt sugar. I still can't figure that out, just like marsh mellows over the fire, they blacken them... weird...

BTW for the record, thanks to using a strainer it's super creamy.

[Cannysage]

yum :P

[USN HM 350Z]

Looks great Jeff. I am going to make tomorrow night and see how it comes out.

Quick question about this though.

One of the girls coming for dinner tomorrow night is lactose intolerant. Is there anything I could use in place of the heavy cream to make one for her? I was thinking a coconut milk maybe? It is rather high in fat content so I thought it might work. What are your thoughts on this?

Any help would be appreciated.


Thanks,
John

[jeff]

You can try it but I really have no clue as to how it would turn out.
same goes for Soy milk.

If I was you I would make the creme brulee as it's listed, them make some sticky rice with coconut milk and tapioca for the other girl =)

[USN HM 350Z]

Im still going to make it for everyone else. I was just thinking of trying to make it with something else for her. I dont think rice milk or soy milk would work very well.

I will make 2 servings with coconut and let you know how it goes.

[jeff]

Originally Posted by USN HM 350Z

Im still going to make it for everyone else. I was just thinking of trying to make it with something else for her. I dont think rice milk or soy milk would work very well.

I will make 2 servings with coconut and let you know how it goes.

I think the main issue you'll run into is it wont set up right or have the right feel to it.
heavy cream/heavy whipping cream has to be at least 36% fat to be called heavy whipping cream. its pretty thick stuff.
Maybe try adding more yokes or by adding a little (unflavored) gelatin to the mix, it might help thicken it up more.

HMmm. you can make 4, 4oz servings with this recipe. Just for kicks you could do one serving by changing only the heavycream to coconut milk, try another with the gelatin, another with corn starch, and the last one with more egg yokes. There's nothing wrong with a nice custard =) Also removing the Kahlua will thicken it up a tad, but I really like the flavor of it.

Just remember baking is nothing more then balance. if you remove 1 thing you need to add another thing to compensate for it.

[USN HM 350Z]

I actually ended up going with some condensed goats milk and added 4 extra yolks.

I made 4 servings using the heavy cream and 4 servings using the goats milk. Both turned out great.

[jeff]

Always good to hear =) Nothing beats a smooth creamy creme brulee =)