Real African Dishes: [MC-AllEthnic-Recipes] Cuban Coffee Brulee

Wednesday, June 30, 2010

[MC-AllEthnic-Recipes] Cuban Coffee Brulee

* Exported from MasterCook *

Cuban Coffee Brulee

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups heavy cream -- or whipping cream
1 vanilla bean -- split or 2 teaspoons vanilla extract
1 cup brewed strong Cuban coffee -- or espresso
6 egg yolks
1/2 cup granulated sugar
1 cup light brown sugar -- packed

Preheat the oven to 325F. Have ready six 6-ounce ramekins (or custard
cups).

Place the heavy cream and vanilla bean (if using) in a heavy saucepan over
medium heat. Slowly scald the cream. Turn off the heat and let it stand
for 10 minutes. Remove the vanilla bean and rinse it off. Blot dry and
store; it an be reused once or twice. (If using vanilla extract, add it to
the egg yolk mixture below.) Stir in the coffee an heat the mixture, but
do not let it boil.

Meanwhile, bring 1 quart of water to a boil.

Combine the egg yolks, vanilla extract (if using), and granulated sugar in
a large bowl and whisk just to mix. Whisk in the coffee mixture in a thin
stream. Strain this mixture into the ramekins. Wipe any drips around the
edges with a damp cloth. Place the ramekins in a small roasting pan and
pour in boiling water to a depth of 1/2 inch. Loosely cover the pan wit
aluminum foil.

Bake the creme brulee until almost set, but still jiggly in the center, 30
to 40 minutes. Transfer the ramekins to a wire rack and let cool to room
temperature. cover and refrigerate for at least 6 hours, preferably
overnight.

Just before serving, heat the broiler.

Push the brown sugar through a strainer to coat each creme brulee with a
thick sprinkling of sugar. Fill a roasting pan with crushed ice and nestle
the ramekins in it. Run the creme brulees under the broiler, as close to
the heating elements as possible, until the sugar melts, about 2 minutes.
let the creme brulees cool slightly and serve.

Serves 6.

AuthorNote: Every few years a dessert comes along that captivates the
American palate. A while back, it as the flourless chocolate cake, the
wine-poached pears, then tiramisu. To judge from my dining our in Miami
and elsewhere, a current dessert darling is creme brulee. This version was
inspired by the delicious creme brulee served at the Grand Cafe in the
Grand Bay Hotel in Coconut Grove.

Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
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Per Serving (excluding unknown items): 421 Calories; 27g Fat (56.9%
calories from fat); 4g Protein; 42g Carbohydrate; 0g Dietary Fiber; 294mg
Cholesterol; 40mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 5
Fat; 2 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 2349 0 0 0