If you love a coffee after a great meal, this spin on a decadent classic could be for you!
Preheat oven to 120 C.
Split the vanilla pod in half with a sharp knife and scrape out seeds.
Add seeds and pod to a saucepan together with cream, espresso shot and place over medium high heat until mixture almost reaches boiling point.
Take off heat and set aside to infuse, whilst mixture is infusing add egg yolks and caster sugar to a bowl and whisk until mixture becomes smooth and pale.
Pour a little of the hot cream mixture into the egg yolks and whisk together to combine then pour the Kahlua and all of the egg yolk mixture back into the cream and whisk again to combine, the vanilla pod can also now be discarded.
Carefully pour the mixture into 4 ramekins and then put ramekins into a deep roasting pan, add boiling water to roasting pan so as to cover about halfway up the ramekins.
Loosely cover the pan with aluminium foil and place into oven.
Bake for approx 40 mins then remove from tray and cover each ramekinwith cling wrap and set aside to cool before going into fridge for several hours or preferably overnight.
Evenly sprinkle approx 1 tsp of caster sugar over the top of each cooled ramekin and caramelise sugar using a chefs blowtorch.
Serve immediately and enjoy or put back in fridge for an hour to cool top depending on your preference.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
*The Creme Brulee's will still be quite 'loose' when you pull them out of the oven, don't worry though as they will set properly upon being refrigerated.
*For an extra twist try smearing a very small amount of butter in your ramekins and then very lightly dusting with some finely ground coffee beans.
*To avoid slopping hot water from the roasting pan when putting in oven, I put the pan into the oven dry and pour the water in when it's on the oven shelf.
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