Many of the Grand Dame restaurants serve versions of the flaming coffee drink Café Brûlot. Here, we took its flavors and cooked up a delightful crème brûlée.
- 3¾ cups heavy whipping cream, divided
- 3 tablespoons ground coffee with chicory*
- 1 (2-inch) cinnamon stick
- 5 whole cloves
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 9 egg yolks
- ¾ cup granulated sugar, divided
- 6 tablespoons firmly packed light brown sugar
- 1 tablespoon brandy
- Preheat oven to 300°.
- In a small saucepan, combine 2¼ cups cream, coffee, cinnamon stick, cloves, orange zest, and lemon zest. Bring to boil over medium heat stirring occasionally. Remove from heat, and let stand for 15 minutes. Strain through a fine-mesh sieve, discarding solids.
- In a large bowl, whisk together egg yolks and 6 tablespoons granulated sugar until thickened and lemon-yellow. Set aside.
- In a medium saucepan, combine infused cream, brown sugar, and remaining 1½ cups cream; heat over medium-high heat until bubbles form around edges of pan. (Do not boil.). Remove from heat. Whisk ¼ cup hot cream mixture into egg yolk mixture. Gradually add remaining hot cream mixture to egg yolk mixture, whisking constantly. Whisk in brandy. Strain through a fine-mesh sieve into a large liquid-measuring cup or bowl with a spout.
- Carefully divide mixture among 6 (5-inch) shallow ramekins. Arrange ramekins in a large roasting pan. Add hot water (130° to 140°) to come halfway up sides of ramekins.
- Bake until just set, 25 to 30 minutes. Remove from water bath, and let cool completely. Refrigerate overnight, loosely covering with foil.
- Sprinkle 1 tablespoon remaining granulated sugar over each custard. Using a handheld kitchen torch, carefully brown sugar. Serve immediately.
*We used French Market Coffee & Chicory.