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Chicory Coffee Cr»me Brulee

  • Yield: 6


  • 1 quart heavy cream
  • 1 cup plus 3 tablespoons granulated sugar
  • ? vanilla bean, split lengthwise
  • 2 ? tablespoons ground chicory coffee
  • 4 teaspoons ground French roast coffee
  • 10 egg yolks
  • Hot water
  • 6 (8-ounce) heatproof ramekins or custard cups


  • Heat the oven to 325 degrees. Bring 2 to 3 quarts of water to a boil. Combine the cream, 1 cup of sugar and vanilla bean in a medium saucepan. Over medium heat, bring the mixture to just before the boiling point. Remove from the heat, whisk in the coffees, and let the mixture steep for 10 minutes. Strain through a fine mesh strainer.
  • Place the egg yolks in a medium bowl. Whisk a small amount of the hot cream into the eggs a little at a time, until all is incorporated. Strain again. Place the ramekins in a large baking pan 2 ½ to 3 inches deep. Ladle the warm liquid into the ramekins. Transfer the pan to the oven and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake until custard is set, 60-75 minutes. Remove from the oven and cool slightly, then carefully remove ramekins from hot water.
  • Chill for at least 4 hours. To serve, heat the broiler. Evenly sprinkle the remaining 3 tablespoons sugar on top of the chilled custard. Place the ramekins on the level surface of the broiler pan and broil for 1 1/2 to 2 minutes to caramelize sugar. Carefully remove from the broiler and let sit 3-4 minutes until the caramelized sugar hardens.