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Add a photoServings: 10
Ingredients
- 1 Tbsp. Butter
- 3 c. Heavy cream
- 1 1/2 c. Sugar
- 1 c. Chicory coffee
- 8 x Egg yolks
- 1 c. Raw sugar
- 20 sm Shortbread cookies
Directions
- Preheat the oven to 275 degrees. Grease 10 (4-oz) ramekins.
- In a saucepan, over medium heat, combine the cream, sugar and coffee. Whisk till smooth. In a small mixing bowl, whisk the Large eggs till smooth. Temper the egg yolks into the warm cream mix. Remove from the heat and cold.
- Ladle into the individual ramekins. Place the ramekins in a baking dish. Fill the dish with water coming up half of the ramekin. Place in the oven, on the bottom rack and cook till the center is set, about 45 min to 1 hour. Remove from the oven and water. Cold completely. Chill till chilled.
- Sprinkle the sugar over the top, shaking off the excess. Using a hand-blow torch, caramelized the sugar on top. Serve the cream brulee with shortbread cookies.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 10 servings | |
| Calories 473 | |
| Calories from Fat 177 | 37% |
| Total Fat 20.02g | 25% |
| Saturated Fat 10.33g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 147mg | 6% |
| Potassium 49mg | 1% |
| Total Carbs 74.09g | 20% |
| Dietary Fiber 0.4g | 1% |
| Sugars 62.87g | 42% |
| Protein 1.98g | 3% |
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