Cook the Book Fridays – Coffee Crème Brûlée

We love coffee in our house. Our current favorite is Starbucks’ Italian Roast, and my husband makes it the best. I was pretty excited to make this for Easter dessert – we ate outside in the beautiful Florida sunshine after a delicious meal and bottle of wine. A feast for two!

I know we all had issues with getting this to set. I had mine in for 40 minutes and thought it was done, but it definitely was too soupy when we dug in. I think it needed about another 20 minutes. The taste was great but I was pretty weirded out by the consistency. 

I also only had Folgers instant coffee, which I have used in the Milk Bar cakes (and thusly had on hand which is why I used it), but I think this recipe needed something a little better, with a richer taste. I would be interested to know what everyone else used since I would like to try this again.

On to the next!

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8 Responses to Cook the Book Fridays – Coffee Crème Brûlée

  1. Yup this definitely needed much longer in the oven but the flavour was incredible!

  2. smypc2010 says:

    Never try the Italian Roast but I will now. Texture could be firmer, no doubt. I should have steamed mine longer!

  3. Emily says:

    Love that picture! I baked mine in a water bath for 40 mins, once cooled, I put them in the fridge overnight before enjoying. There was a wee bit of ‘liquid’ at the bottom, but I do like the coffee and Kahlua flavors!

  4. Chez Nana says:

    Not sure what was wrong here, but the flavors were nice.

  5. Mine actually turned out fine in the 25 minutes. SO WEIRD. I did a half recipe and filled 3 brûlée dishes instead of 2 so maybe that was it. Who knows? Gorgeous photo and that sounds like a lovely Easter!

  6. betsy says:

    Mine took an hour to set. As for instant coffee, I used instant espresso which had a rich coffee flavor along with the Tia Maria.

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