Coffee Caramel Creme Brulee (yield: 6 4-oz ramekins) 2 c (454g) heavy cream 2 Tbsp (10g) ground coffee 1/2 tsp fine salt 1/2 c (100g) sugar 4 egg yolks 1 tsp vanilla extract sugar for topping 1. Heat heavy cream, coffee, and salt over medium heat until it comes just below a boil. Remove from the heat and let steep for 20 minutes. 2. Add sugar to a medium pot set over low heat. Stir gently to even out the cooking and cook until it reaches a light amber color. Turn off the heat. 3. Slowly strain in the coffee [More]
Van Houtte Creme Brulee 24 CT K-Cup Product Features Gourmet palates will immediately recognize the taste of this classic dessert Rich and creamy vanilla sprinkled with caramelized sugar. available in 24 count Green Mountain Keurig Coffee Pods