Make Mary Berry's creamy cappuccino crème brûlées without a blowtorch - recipe
Of course you have heard of crème brûlées, but Mary Berry makes it her own way.
Adding a touch of coffee to her crème brûlées, Mary Berry's recipe is one of a kind that is sure to taste divine.
Not only that, she revealed how to make the delicious dessert without the need for a blowtorch.
But, if you do have one, then the iconic baker has you covered; her recipe reveals what to do in both scenarios.
It's worthwhile to note that the crème brûlées will need to be left in the fridge overnight, so these creamy pots are best made ahead of time.
Here's how to make Mary Berry's cappuccino crème brûlées; there will be enough to serve up to six people.
Cappuccino crème brûlées recipe
- Cooks in: 30 minutes to one hour, plus overnight chilling
- Serves: six people
Ingredients
- Butter, for greasing
- Four egg yolks
- 45g caster sugar
- Half a teaspoon of vanilla extract
- 300ml single cream
- 300ml double cream
- Two-and-a-half teaspoons of instant coffee granules
- 100g caster sugar, for the caramel topping
Equipment
- Six x 150ml heatproof ramekins
- Handheld whisk
- Food processor
Method
Preheat the oven to 160C/140C fan/gas three. Lightly grease the ramekins with butter.
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Break the egg yolks into a large bowl, tip in the caster sugar and vanilla, and mix with a handheld whisk to combine.
Put both the creams in a medium pan and heat until scalding. Remove from the heat and stir in the coffee until it dissolves, then leave the mixture to cool slightly for about two minutes.
Pour the cream mixture into the egg yolk mixture and stir thoroughly to combine. Strain the custard and pour it into the prepared ramekins.
Stand the ramekins in a roasting tin and pour hot water into the tin until it comes halfway up the sides of the ramekins. Bake for 25 to 30 minutes, then remove the ramekins from the roasting tin and leave to cool. Cover and chill in the fridge overnight.
The next day
Make the caramel without a blowtorch
Put the caster sugar in a stainless steel pan and add water to dampen. Place over a medium heat and stir until the sugar has dissolved, then turn the heat up high and cook until the caramel has turned a very pale straw colour.
Pour the caramel onto non-stick paper, and allow it to cool completely. Once cool, blitz the caramel in a food processor until very fine. Sprinkle the caramel sugar evenly over the cooled custard.
Preheat the grill to high. Put the ramekins close to the grill, and grill for about four to five minutes.
With a blowtorch
Skip making caramel; instead, add one teaspoon of caster sugar on top of each crème brûlée and caramelise it under a direct flame.
