Celebrating the versatility of eggs, Maura and Dáithí have invited this week's chefs to create an egg-based recipe. Today, Wade Murphy shares his recipe for coffee and salted caramel crème brûlée.
Prep Time: 2hrs plus chilling time
- 400mls whipping cream
- 100g creme fraiche
- 30g roasted coffee beans - cracked
- 1 vanilla pod or 1/2 teaspoon vanilla extract
- 135g caster sugar
- 145g egg yolks
- 1.5 teaspoons sea salt
- Brown sugar for finishing the brûlée at the end
- 6 Amoretti to serve with the brûlées
- Preheat the oven to 90oC
- Pour the cream into a pot. Split and scrape the vanilla pod and add the coffee beans, seeds and pod to the cream. Bring to the boil and turn off the heat.
- Place a lid on top and allow to infuse, somewhere warm, for 30- 45 minutes. Strain the mix.
- Put the 135g of caster sugar into a heavy-based pot. Turn the heat on high and allow the sugar to turn into a nice amber coloured caramel. Be careful not to burn the sugar. Do not stir the mix.
- Once the desired colour is achieved, turn off the heat and add the warm cream mix. Be careful as this will spit and bubbles.
- Vigorously stir in the cream to make sure the entire mix in combined and there are no lumps of caramel in the mix. Place to one side and allow to cool.
- In a bowl place your egg yolks and whisk. Add the creme fraiche and combine. Add the cream and caramel mix to your eggs and this together.Whisk in the sea salt to taste and pour the mix into a jug.
- Place your 6 ramekins or jars on a tray. Pour the custard mix into the dishes, filling to about three-quarters full. Place the dish in the preheated oven and cook for 40 - 60 minutes. Make sure the custard does not get over-cooked.
- You should still have a slight wobble in the centre when you are taking them out of the oven. Every oven is different so keep an eye on them.
- Once removed all the custards to cool to room temperature. Before serving lightly dust the custard with a thin layer of the brown sugar.
- Evenly caramelise with a blowtorch and serve with the amoretti on the side