{"id":147,"date":"2011-03-17T02:11:10","date_gmt":"2011-03-17T02:11:10","guid":{"rendered":"http:\/\/calamariqueen.wordpress.com\/?p=147"},"modified":"2011-03-17T02:11:10","modified_gmt":"2011-03-17T02:11:10","slug":"coffee-creme-brulee","status":"publish","type":"post","link":"https:\/\/www.calamariqueen.com\/?p=147","title":{"rendered":"Coffee Creme Brulee!"},"content":{"rendered":"

This is just another version of the first creme brulee I made 2 weeks ago.\u00a0 Instead of Vanilla Bean, it’s coffee this time! I really prefer the coffee flavor over the vanilla, since it’s more intense and there’s a “kick” on every bite of it’s creamy goodness!<\/p>\n

Ingredients:<\/p>\n

8 egg yolks
\n1\/2 cup superfine sugar
\n2 1\/2 cups heavy cream
\n6 teaspoon instant coffee granules or powder
\ntablespoon raw sugar to finish<\/p>\n

Direction:<\/p>\n

1. Use a fork to mix together the egg yolks and sugar in a bowl. Pour the cream into a saucepan and bring almost to a boil.Gradually stir into the egg yolk mixture.<\/p>\n

2. Strain the custard back into the saucepan and stir in the coffee and keep stirring until the coffee has dissolved completely.<\/p>\n

3. Arrange 6 ovenproof ramekins in a roasting pan. Pour the custard into the dishes,then pour water into the roasting pan to come halfway up the sides of the dishes. Bake in a preheated oven at 350F for 20-30 minutes until the custard is set with a slight softness at the center.<\/p>\n

4. Leave the dishes to cool in the water, then chill in the refrigerator for 3-4 hours. About 25 minutes before serving, sprinkle the tops of the desserts with the sugar and caramelized with a blowtorch. Leave at room temperature until ready to serve.<\/p>\n

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instruction,just copied here!<\/figcaption><\/figure>\n

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egg mixture<\/figcaption><\/figure>\n
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mixing the cream<\/figcaption><\/figure>\n
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I used 3 packets of starbucks coffee<\/figcaption><\/figure>\n
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ready to go to the oven!<\/figcaption><\/figure>\n
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after 30 minutes!!love the color!looks so good:)<\/figcaption><\/figure>\n

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<\/div>\n","protected":false},"excerpt":{"rendered":"

This is just another version of the first creme brulee I made 2 weeks ago.\u00a0 Instead of Vanilla Bean, it’s coffee this time! I really prefer the coffee flavor over the vanilla, since it’s more intense and there’s a “kick” on every bite of it’s creamy goodness! Ingredients: 8 egg yolks 1\/2 cup superfine sugar … Continue reading “Coffee Creme Brulee!”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-147","post","type-post","status-publish","format-standard","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/posts\/147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=147"}],"version-history":[{"count":0,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/posts\/147\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}