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Receta Espresso Rum Creme Brulee
by Global Cookbook

Espresso Rum Creme Brulee
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  Raciónes: 6

Ingredientes

  • 4 c. Heavy whipping cream
  • 1/2 x Vanilla bean
  • 8 x Egg yolks
  • 1/2 c. Granulated sugar, plus several spoonfuls
  • 2 Tbsp. Instant espresso power or possibly coffee
  • 1/4 c. Dark rum

Direcciones

  1. Preheat the oven to 325 . Put the cream and vanilla bean in a medium saucepan over low heat, and bring just to a boil. Meanwhile, put the yolks, sugar, espresso, and rum in a large bowl and whisk together. When the cream is warm, remove and throw away the vanilla bean, then add in a little of it to the Large eggs while stirring. Add in the remaining cream and mix well. Using a large spoon, carefully remove the foam from the surface. When most of the foam is removed, divide the cream mix among six 8-oz ramekins or possibly custard c.. Place the ramekins in a roasting pan and fill the pan with sufficient warm water to reach about halfway up the sides of the ramekins. Put the pan in the oven and bake for about 1 hour, or possibly till a knife inserted in the center of one of the custards comes out clean. Remove the custards from the oven and allow them to cold completely, 2 to 3 hrs. When ready to serve, sprinkle some of the sugar over the custards and place them under a very warm broiler to caramelize the tops. Alternatively, use a propa ne torch, just till the tops are golden, about 1 minute. Serve hot.