Ingredients
- 400ml whipping cream
- 100g crème fraîche
- 30g roasted coffee beans, cracked
- 1 vanilla pod or ½ tsp vanilla extract
- 135g caster sugar
- 145g egg yolks
- 1½ tsp sea salt
- Brown sugar, for brûlée topping
- 6 amaretti biscuits, to serve
Method
- Preheat oven to 90°C.
- Heat cream in a pot with vanilla and cracked coffee beans until just boiling. Cover and infuse for 30–45 mins, then strain.
- Place caster sugar in a heavy pan over high heat and allow to melt into a deep amber caramel — do not stir.
- Carefully pour in the warm infused cream and whisk well until smooth. Leave to cool slightly.
- In a bowl, whisk egg yolks, then stir in crème fraîche. Gradually whisk in the caramel cream mixture.
- Add sea salt to taste and pour into a jug.
- Divide between 6 ramekins, filling three-quarters full.
- Bake for 40–60 mins until just set with a slight wobble in the centre. Cool completely, then chill.
- Before serving, dust with brown sugar and caramelise with a blowtorch until crisp and golden 🔥 Serve with amaretti.
Chef's Top Tip
The secret to perfect crème brûlée is patience — a gentle bake and a good chill give you that ultra-smooth, luxurious texture every time.
