Espresso Martini Creme Brulee
Happy Birthday to meeeeee! This dish is an ode to my birthday and I'm celebrating by making one of my favorite desserts and combining it with my favorite cocktail, espresso martini creme brulee ! This dish is easy to make and will elevate any dinner. If you make this for anyone, they are sure to remember it. Although this dish may intimidate you, I promise its way easier to make than you may think!
Equipment
- 4 ramikens
- sieve
- Torch
Ingredients
- ½ cup heavy cream
- 1½ cup whole milk
- 4 oz Bailey's Irish Cream
- 6 egg yolks
- ¼ cup sugar more for topping
- 2 tbsp vanilla extract
- 1 tsp sea salt
- 4 tbsp espresso powder
- coffee beans for garnish
Instructions
- To a medium saucepan, combine heavy cream, milk, vanilla, salt, and espresso powder. Heat on low and allow to come to simmer. We are not looking to boil this mixture. If you end up burning this mixture, you will have to start over, as scorched milk, has a very distinct taste.
- To a separate bowl, whisk egg yolks and sugar and whisk until a pastel yellow paste forms.
- Once your cream mixture is at a simmer, begin tempering the eggs. 1 ladle at a time, add cream mixture into the egg mixture and whisk vigorously. This is to combine the cream and the eggs but simultaneously prevent cooking of the eggs. Repeat this process until 2/3 of the mixture has been tempered.Return the mixture into the saucepan and heat until slightly thickened, whisking often, and being careful not to cook the eggs.
- Run the mixture through a sieve and then fill your ramekins. Place your filled ramekins in a water bath and bake at 320℉ for 45 minutes, or until dessert is set, but still slightly jiggly in the middle. Place at room temperate and allow to cool. Once fully cooled, place in the fridge for an hour.
- Sprinkle sugar on the top of the dessert and caramelize sugar with a torch and allow to cool and harden. Serve immediately and enjoy.