March 27, 2017
Beverages, Desserts, Fancy/Entertaining,
Dairy, Eggs, Budget-Friendly, Christmas, Entertaining, Fall/Autumn, Weeknight Meals, Oven Bake, Refrigerator, Stove Top, Gluten-Free, No Eggs, Vegetarian, Sugar, Kosher Dairy more
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"Recipe source: Bon Appetit (March 2009)"
Bring 1 cup of the cream and the coffee beans to as simmer in a saucepan. Remove from heat; cover and let steep at least 20 minutes or up to one hour.
Preheat oven to 325 degrees F.
In a saucepan over low heat coming 2/3 cup stage and 1/2 cup water, stirring until sugar dissolves; increase heat to medium high and bring to a boil, brushing down dies of pan with a wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally -- 10-15 minutes. Remove from heat. Add remaining 1 cup cream to pan.. Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
In a large bowl whisk together the yolks, salt and remaining 1/3 cup sugar. Gradually whisk in cream mixture. Strain custard into a large measuring cup.
Arrange 8 ramekins or custard cups (2/3 - 3/4 cup size) in a roasting pan. Divide custard among custard cups and add enough warm water to roasting pan to come halfway up sides of custard cups.
Bake for 60-80 minutes or until custards are set in center. Transfer custards from water bath directly to refrigerator. Chill uncovered unit cold -- 3 hours to up to one day.
Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber (or you can preheat broiler and arrange custard on small rimmed baking sheet and broil until sugar topping melts and browns (2 minutes) . Refrigerate custards until topping hardens -- at least 30 minutes and up to one hour (DO NOT CHILL LONGER THAN ONE HOUR OR TOPPING WILL START TO SOFTEN). Serve custards cold.
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