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ESPRESSO CRÈME BRÛLÉE WITH TRUFFLE HONEY

DIFFICULTY:

Medium

TIME:

50

SERVES:

6

ESPRESSO CRÈME BRÛLÉE WITH TRUFFLE HONEY

INGREDIENTS

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

METHOD

  • 1
    Preheat oven to 325 degrees
  • 2
    In a saucepan gently heat half and half with cream, split vanilla bean and a pinch of salt. Just warm
  • 3
    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)
  • 4
    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
  • 5
    Cover with foil and bake for approx. 15-20 minutes or just set and the custard jiggles a bit, chill for 1 hour
  • 6
    Spread 1 tsp of super fine sugar evenly over the tops of each ramekin
  • 7
    Place under broiler (or use a plumber’s torch) to caramelize sugar until golden brown
  • 8
    Drizzle with Sabatino’s Truffle Honey

SHOP THE RECIPE

  • Truffle Honey - 4.5 oz

    Truffle & Honey - 4.5 oz

  • Truffle Sea Salt - 4.0 oz front

    Truffle Sea Salt - 4.0 oz