Cold brew crème brulee: You’re going to want to make this delicious dessert

By dani2011dhs@gmail.comFebruary 9, 2023February 14th, 2023No Comments

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.

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
  1. Heat oven to 325 degrees.
  2. In a saucepan, combine cream, coffee and salt.
  3. Cook over low heat until hot, but do not boil. In a mixing bowl, beat yolks and brown sugar until light and fluffy.
  4. 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.
  5. Boil water in a kettle or pot. Place ramekins in a baking dish and fill them with egg-cream mixture.
  6. Each ramekin should be about ¾ of the way full.
  7. Carefully fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins.
  8. Bake for 35 to 40 minutes. Custard should have a bit of jiggle in the center and spring back slightly when touched.
  9. Remove from oven; cool for 15 minutes.
  10. Refrigerate for several hours or up to four days (cover with plastic if making them that far ahead of time).
  11. 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.
  12. 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.

Website: lettucecookgourmet.com

  • Location 1
    • Where: 5101 White Settlement Road
    • Contact: 817-989-2665
  • Location 2
    • Where: 3522 Bluebonnet Circle
    • Contact: 817-924-2665