Dark Roast Creme Brulee

Dark Roast Creme Brulee might be just the side dish you are searching for. This recipe makes 6 servings with 220 calories, 7g of protein, and 6g of fat each. For 54 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 773 people were impressed by this recipe. From preparation to the plate, this recipe takes around 4 hours and 30 minutes. Plenty of people really liked this Mediterranean dish. If you have vanillan extract, condensed nonfat milk, cornstarch, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Eating Well. With a spoonacular score of 37%, this dish is not so spectacular. Similar recipes include Dark Chocolate Crème Brûlée, Dark Chocolate Crème Brûlée, and Dark Chocolate Creme Brulee with Vanilla Sugar.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 240 minutes

 

Ingredients:

1/4 cup dark-roast coffee beans, (see Tip)

1/2 cup nonfat sweetened condensed milk

1 tablespoon cornstarch

4 large egg yolks

6 tablespoons granulated sugar

2 1/2 cups 1% milk

1 teaspoon vanilla extract

Equipment:

rolling pin

sauce pan

frying pan

kitchen towels

roasting pan

oven

ramekin

sieve

bowl

whisk

baking paper

aluminum foil

plastic wrap

wire rack

Cooking instruction summary:

Place coffee beans in a ziplock bag and crush with a rolling pin. Transfer to a medium saucepan, add milk and heat until steaming and tiny bubbles form around the edges of the pan. Remove from heat and let stand, covered, for 30 minutes.Preheat oven to 325F. Bring a kettle of water to a boil for the water bath. Line a roasting pan with a folded kitchen towel. Place six 6-ounce (3/4-cup) custard cups or ramekins in the pan.Pour the coffee milk through a cheesecloth-lined sieve into a medium bowl. Whisk egg yolks, condensed milk, cornstarch and vanilla in a large bowl until smooth. Gently whisk in the milk. Skim foam. Divide the mixture among the custard cups. Skim any remaining foam.Pour enough boiling water into the roasting pan to come halfway up the outsides of the custard cups. Cover custards with parchment paper, then loosely with foil. Bake until the edges are set but the centers still quiver, 40 to 50 minutes. Transfer to a wire rack and let cool for 30 minutes. Cover loosely with plastic wrap and refrigerate until chilled, at least 3 hours or for up to 2 days.Just before serving, sprinkle 1 1/2 teaspoons sugar evenly over one custard. Using the flame of a butane torch, start at the edges and move toward the center until the sugar melts and becomes caramelized. (If you do not have a butane torch, see the No-Torch Crust Method, below.) Sprinkle with another 1 1/2 teaspoons sugar and repeat to make a thicker layer of caramel. Repeat with the remaining custards and sugar. Let stand until the caramel hardens, 3 to 5 minutes. Serve immediately.

 

Step by step:


1. Place coffee beans in a ziplock bag and crush with a rolling pin.

2. Transfer to a medium saucepan, add milk and heat until steaming and tiny bubbles form around the edges of the pan.

3. Remove from heat and let stand, covered, for 30 minutes.Preheat oven to 325F. Bring a kettle of water to a boil for the water bath. Line a roasting pan with a folded kitchen towel.

4. Place six 6-ounce (3/4-cup) custard cups or ramekins in the pan.

5. Pour the coffee milk through a cheesecloth-lined sieve into a medium bowl.

6. Whisk egg yolks, condensed milk, cornstarch and vanilla in a large bowl until smooth. Gently whisk in the milk. Skim foam. Divide the mixture among the custard cups. Skim any remaining foam.

7. Pour enough boiling water into the roasting pan to come halfway up the outsides of the custard cups. Cover custards with parchment paper, then loosely with foil.

8. Bake until the edges are set but the centers still quiver, 40 to 50 minutes.

9. Transfer to a wire rack and let cool for 30 minutes. Cover loosely with plastic wrap and refrigerate until chilled, at least 3 hours or for up to 2 days.Just before serving, sprinkle 1 1/2 teaspoons sugar evenly over one custard. Using the flame of a butane torch, start at the edges and move toward the center until the sugar melts and becomes caramelized. (If you do not have a butane torch, see the No-Torch Crust Method, below.) Sprinkle with another 1 1/2 teaspoons sugar and repeat to make a thicker layer of caramel. Repeat with the remaining custards and sugar.

10. Let stand until the caramel hardens, 3 to 5 minutes.

11. Serve immediately.


Nutrition Information:

Quickview
220k Calories
7g Protein
6g Total Fat
34g Carbs
2% Health Score
Limit These
Calories
220k
11%

Fat
6g
10%

  Saturated Fat
2g
19%

Carbohydrates
34g
11%

  Sugar
32g
36%

Cholesterol
133mg
44%

Sodium
83mg
4%

Alcohol
0.23g
1%

Caffeine
4mg
1%

Get Enough Of These
Protein
7g
15%

Calcium
223mg
22%

Selenium
10µg
15%

Vitamin B2
0.23mg
14%

Phosphorus
129mg
13%

Vitamin D
1µg
13%

Vitamin B12
0.68µg
11%

Vitamin A
390IU
8%

Vitamin B5
0.72mg
7%

Folate
21µg
5%

Vitamin B1
0.07mg
4%

Zinc
0.64mg
4%

Potassium
147mg
4%

Vitamin B6
0.08mg
4%

Magnesium
10mg
3%

Vitamin E
0.36mg
2%

Iron
0.35mg
2%

Copper
0.04mg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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