Description
This Vietnamese coffee crème brûlée tastes just like Vietnamese iced coffee since it’s made with Vietnamese ground coffee and sweetened condensed milk.
Ingredients
Units
Scale
- 1 cup heavy whipping cream
- 1 cup whole milk
- 3 tablespoons Vietnamese ground coffee
- 1 (14 ounce) can sweetened condensed milk
- 4 large egg yolks
- Pinch of kosher salt
- Granulated sugar for serving
Instructions
- Preheat the oven to 325 degrees.
- In a small saucepan, stir together the cream, milk, and coffee grounds. Heat the mixture over medium heat until the mixture begins to simmer, 3-4 minutes. Remove from heat, cover, and let steep for 15 minutes.
- Strain the coffee mixture through a fine mesh strainer into a clean bowl.
- In a medium bowl, whisk together the sweetened condensed milk, egg yolks, and salt.
- Gradually add about 1/2 cup of the coffee mixture to the egg mixture, whisking constantly, then slowly add the remaining coffee mixture and whisk to fully combine. Pour the mixture through a fine-mesh strainer set over another bowl (I rinse out the bowl from step 3 and re-use it).
- Divide the mixture among 8 (5-ounce) ramekins. Place the ramekins in a large roasting pan big enough to hold them.
- Place the baking sheet in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Loosely cover the pan with aluminum foil.
- Bake the custards for 45 minutes to 1 hour or until the edges of the custards are set but the centers still jiggle when the pan is gently shaken.
- Transfer the ramekins to a wire rack and let cool to room temperature. Loosely cover the ramekins and refrigerate at least 3 hours or overnight.
- Just before serving, sprinkle the top of each crème brûlée with an even layer of sugar (about 1 1/2 teaspoons per ramekin). Working with one ramekin at a time and using a kitchen blowtorch, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately.
Notes
- You can use smaller ramekins if desired. The cook time will be shorter with smaller ramekins so start to check for doneness around 30 minutes.
- The baked custards (without the caramelized sugar) can be stored covered in the refrigerator for up to 2 days.
