Cappuccino Creme Brûlée
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- 1 can(s)
- (385 ml) can undiluted evaporated milk
- 1 c
- (250 ml) coffee
- 2/3 c
- 150 ml granulated sugar
- 1 tsp
- (5 ml) vanilla
- 1/4 tsp
- (1 ml) salt
- 1/4 c
- (50 ml) lightly packed brown sugar
1Combine evaporated milk and coffee in a saucepan. Heat just until small bubbles form around the edge of the pan.
2Add granulated sugar, vanilla, and salt, stirring until sugar is dissolved.
3Beat eggs well in large bowl. Gradually stir hot milk mixture into eggs.
4Pour into 6 inch-4 cup soufflé dish. Place dish in a pan of hot water about 1" (3 cm) up dish. Bake at 300 degrees F. (150 C) for 50 - 60 minutes or until centre is set and knife inserted in centre comes out clean. Chill until cooled.
ALTERNATIVELY pour into 6-6oz custard cups and bake 30-35 minutes.
5Just before serving, sprinkle brown sugar over custard. Place as close as possible under preheated broiler, and broil until sugar is melted and browned..