CtBF: MPK ~ Coffee Creme Brulee

Just to say the custard was delicious and I was standing by

the sink (licking the spatula clean, wiping the sides of the

mixing bowl clean with my fingers and licking them) before

dunking the utensils to soak!

I do not have instant coffee at home and the small sachet I brought home

went missing....  So I heated the milk with a tablespoon of my favorite

Vietnamese coffee grinds to almost boiling, take off the heat and let it

infuse while I get the rest of the ingredients going.  Of course, strain the

mixture before using it!  The coffee and the Kahlua version of the

classic creme brulee was a delight!  

While the rest of the ingredients were according to David's 

recipe... I did play around with ratio for the whole milk and cream,

it could have been more whole milk than cream - say 55/45 ratio?

And I baked them in a water bath for about 40 mins.

While the custard was not runny... there was a bit of 'liquid'

at the bottom of the ramekin (see picture below)

David's creme brulee did not have the smooth texture like the

two earlier versions I made a long time ago,

and I did not make Dorie's version.

click below if you like to see the ones I made before!

My earlier journey with creme brulee #1 and #2,
one of which was a mixture of milk and coconut cream!

***

 We at, Cook the Book Fridays,

are cooking from My Paris Kitchen,

David Lebovitz's latest book.

Coffee creme brulee - pages 253 to 255 of

My Paris Kitchen by David Lebovitz

David Lebovitz's My Paris Kitchen

***

A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

***

my collection of David's books:

and newly acquired copy of this

Ready for Desserts

made possible by this lovely lady!

***

Do check out CtBF and see the results of our members

Note: We do not publish recipes at CtBF,

but certain recipe links are available at Amazon,

better still - get the book, and join us at CtBF.