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Cappucino Crème Brûlée

A web-exclusive recipe from Italian Cooking and Living

  • 2 ½ cups heavy cream

  • ½ vanilla bean

  • ½ cup Arabica coffee beans

  • 4 egg yolks

  • 6 tablespoon superfine sugar, divided

  • salt

    Preheat the oven to 300. Place the cream, vanilla bean and coffee beans in a saucepan and bring to a simmer. Remove from heat and let pan cool in a bowl filled with ice. Meanwhile, place the egg yolks, 4 tablespoons of the sugar and a pinch of salt in a stainless steel mixing bowl. Whisk until it becomes pale yellow in color and doubles in volume. Combine 1/3 of the egg yolk mixture with the heavy cream mixture. Add the rest of the egg mixture and whisk until well combined. Strain through a fine mesh strainer.

    Place parchment paper on the bottom of a high-sided baking sheet or pan. Place 4 4-ounce ramekins on top of the parchment and fill the pan with water until it comes halfway up the sides of the ramekins. Pour crème brûlée mixture evenly into the ramekins. Place the pan in the oven for 50 minutes or until mixture has set. Refrigerate for 1 hour then sprinkle ramekins with remaining sugar. Caramelize sugar with a small blowtorch or under the broiler. Serves 4

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