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Espresso Crème Brulee

Print Recipe
Espresso Crème Brulee
by Chef Jackie Ang Po
Course Dessert
Servings
4 ramekins
Ingredients
  • 1 1/4 cup All purpose cream
  • 5 eggyolks
  • 1/4 cup Sugar
  • 1 tbsp espresso powder
  • 2 tsp vanilla
  • 2 tbsp Sugar
Course Dessert
Servings
4 ramekins
Ingredients
  • 1 1/4 cup All purpose cream
  • 5 eggyolks
  • 1/4 cup Sugar
  • 1 tbsp espresso powder
  • 2 tsp vanilla
  • 2 tbsp Sugar
Instructions
  1. Heat all purpose cream until warm, add the espresso powder and steep for 15 min.
  2. Strain and add the eggyolks and sugar. Strain again.
  3. Divide into 4 ramekins
  4. Place 4 cups of water in the instant pot, place the rack and the ramekins.
  5. Use Steam funtion for 7 minutes.
  6. Remove, cool in the refrigerator and torch with sugar when ready to serve.
  7. Serve with cookie or small pieces of chocolate for texture.
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