ESPRESSO CRÈME BRÛLÉE WITH TRUFFLE HONEY
1 cup half and half
¼ cup heavy cream
1/4 cup very strong brewed espresso, chilled 1 vanilla bean, split
Pinch of salt
3 egg yolks
¼ cup sugar
¼ cup superfine sugar
6 small ramekins
Sabatino’s Truffle Honey
Preheat oven to 325 degrees
1. In a saucepan gently heat half and half with cream, split vanilla bean and a pinch of salt. Just warm.
2. In a large bowl combine egg yolks, brewed espresso, and sugar, add in warm cream mixture and stir to combine, strain and place custard in a pitcher (for easy pouring).
3. Place ramekins in a high sided roasting pan; pour prepared custard halfway up into ramekins and place into preheated oven, fill roasting pan with hot water up to about halfway up to ramekins.
4.Cover with foil and bake for approx. 15-20 minutes or just set and the custard jiggles a bit, chill for 1 hour.
5. Spread 1 tsp of super fine sugar evenly over the tops of each ramekin.
6.Place under broiler (or use a plumber’s torch) to caramelize sugar until golden brown.
7.Drizzle with Sabatino’s Truffle Honey.