Cold brew crème brulee: You’re going to want to make this delicious dessert
By Meda Kessler
Above photo by Meda Kessler
Todd C. Brown and his wife, Natalie, never disappoint with their wide-ranging menus at both locations of Lettuce Cook, from breakfast burritos to made-to-order sandwiches to crowd-pleasing casseroles.
And we never pass up dessert, whether it’s a perfect brownie or a seasonal cobbler. Our favorite is the creme brulee, made ahead but “torched” when ordered. Surprisingly, this classic dessert holds up well as a to-go item.
Sous-chef Kathrine Wood, pictured, came up with a new flavor using the rich mocha taste of cold brew. Making it at home is simple thanks to mini blowtorches available at most kitchenware stores. — Meda Kessler
Our favorite thing about creme brulee might be the satisfying “crack” when digging into the crisp sugar crust atop the smooth custard.
Makes 4 servings
- 1½ cups heavy cream
- ¼ cup cold brew
- ¼ teaspoon kosher salt
- 5 egg yolks (save whites for other uses)
- ½ cup brown sugar
- White sugar for topping
- Heat oven to 325 degrees.
- In a saucepan, combine cream, coffee and salt.
- Cook over low heat until hot, but do not boil. In a mixing bowl, beat yolks and brown sugar until light and fluffy.
- Stir about a quarter of the hot cream into the beaten yolks, whisking continuously. You do not want to cook the egg mixture. Slowly pour the remaining egg mixture into the cream; whisk until combined.
- Boil water in a kettle or pot. Place ramekins in a baking dish and fill them with egg-cream mixture.
- Each ramekin should be about ¾ of the way full.
- Carefully fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins.
- Bake for 35 to 40 minutes. Custard should have a bit of jiggle in the center and spring back slightly when touched.
- Remove from oven; cool for 15 minutes.
- Refrigerate for several hours or up to four days (cover with plastic if making them that far ahead of time).
- Once the custard is set, remove from fridge. Sprinkle tops of custard evenly with sugar. Using a small blowtorch, carefully heat sugar by holding the torch about 4 inches from the top of the ramekin and moving the flame in a circular motion until sugar is a dark caramel color.
- Cool for a couple of minutes and serve.
Lettuce Cook/Gourmet-on-the-go! Dine in or take out breakfast, lunch and dinner, including family-friendly grab-and-go meals, at the two Fort Worth locations.
- Location 1
- Where: 5101 White Settlement Road
- Contact: 817-989-2665
- Location 2
- Where: 3522 Bluebonnet Circle
- Contact: 817-924-2665