ESPRESSO COFFEE BRÛLÉE
Our coffee crème brûlée recipe, created by Michelin Star chef Lee Westcott, yields a rich, creamy, espresso-infused version of a classic dessert.
ESPRESSO COFFEE BRÛLÉE RECIPE
Coffee lovers who also adore dessert and have some skills in the kitchen – this one’s for you! This month’s recipe for Espresso Coffee Brûlée was created for us by Lee Westcott, the Michelin Star chef who we’re proud to say is a friend of Difference Coffee.
The recipe yields a rich, creamy, espresso-infused version of a classic crème brûlée, complete with its essential crack-able caramel topping. After creating a decadent base with whole milk, double cream and a whopping seven egg yolks, beautifully flavoured with real vanilla bean and our specialty coffee, you get to bring out the blow torch to make that gorgeous caramel.
As you – and perhaps some dinner guests – wield a spoon to crack into your coffee crème brûlée creation, know that you have successfully replicated the skills of one of Britain’s best chefs.
250ml double cream
100ml espresso coffee
150g caster sugar
7 egg yolks
pinch of salt
1 vanilla pod, cut in half and the seeds scraped out. Use everything
1 tablespoon coffee extract of your favourite Difference Coffee
- Preheat oven to 150 degrees Celsius.
- Whisk the eggs with the sugar.
- Add the cream, milk, espresso coffee and coffee extract and bring to a simmer (do not boil).
- Pour this hot mixture onto the eggs and sugar, whilst whisking at the same time.
- Place this into small ramekins (around 175ml each).
- Pass this mixture through a fine sieve. Allow to settle for 2 minutes
- Skim off any pale foam that collects at the top of the mixture and discard.
- Now divide this mixture evenly between 4 ramekins, carefully place the ramekins into a large baking tray that has sides, that will allow you water to sit in the tray.
- Now once the ramekins are in the tray, place the tray onto the oven shelf, then add hot water into the tray so that the water level comes up to 2/3rd of the ramekins. Do not over fill.
- Bake these for around 30-40 minutes.
- To check if they are cooked, gently move one of the ramekins. They should have a slight wobble to them and shouldn’t be very runny. Don’t let them get to firm.
- Once cooked, remove from the oven and place onto a wire rack. Allow to cool for 15 minutes before placing into the fridge to completely chill and set.
- Once set, clean the inside and top of the ramekins with a damp cloth. Now sprinkle caster sugar on the tops of the ramekins making sure that the sugar is even on each one.
- Using a blowtorch, caramelize the sugar until golden brown. Leave for a few minutes for the sugar to set before eating.
ABOUT LEE WESTCOTT
In 2020, Lee Westcott celebrated the first Michelin Star awarded to Pensons, the pioneering restaurant he opened at the Netherwood Estate in Worcestershire in 2019. His previous restaurant, The Typing Room in North London, also received considerable critical acclaim.
Launching two celebrated establishments represents the fulfillment of Westcott’s career-long dream of owning his own restaurant. The dream dates back to Westcott’s first kitchen job at a pub in his hometown of Stevenage and endured as his career took him to such multi-Michelin Star restaurants as Thomas Keller’s Per Se, Noma under Rene Redzepi, and Claridge’s under Gordon Ramsay. He also oversaw Jason Atherton’s two restaurants in Hong Kong and rose to the position of head chef at Tom Aikens Restaurant.
Lee Westcott’s signature style is seasonal, modern and eclectic. He is highly influenced by Rene Redzepi and Tom Aikens, both of whom he credits with teaching him the value of impeccable ingredients. Westcott is known for his way with vegetables, elevating humble-seeming ingredients into complex gourmet creations. We think his desserts are pretty special too.