Cappuccino Crème Brûlée

10 servings, 1/2 cup each


Ingredients Weights Measures
whipping cream 2 lb. 1 qt.
GEVALIA Kaffe Grounds, any flavor - 2 Tbsp.
egg yolks - 8 each
sugar, divided 8 oz. 1 cup + 3 Tbsp.
vanilla - 1 tsp.


MIX cream and coffee grounds in medium saucepan; cook on medium heat 10 to 15 minutes or until heated through, stirring occasionally. Pour through a mesh strainer lined with cheesecloth. Strain again. Cool slightly.

BEAT egg yolks and 1 cup of the sugar (or 1/2 cup of the sugar for trial recipe) in medium bowl with wire whisk until thick and lemon-colored. Gradually add cream mixture, beating until well blended. Stir in vanilla.

PLACE 5 large custard cups (each 4-1/2 inches in diameter) in each of 2 full-size hotel pans (or 5 custard cups in one full-size hotel pan for trial recipe). Pour about 1/2 cup of the cream mixture into each custard cup. Add enough hot water to hotel pans to come half way up sides of custard cups.

BAKE at 325°F for 1 hour and 15 minutes or until centers of custards are set. Remove pans from oven; let custard cups stand in water 20 minutes. Remove cups from pans. Refrigerate 2 hours or overnight.

SPRINKLE each custard with about 1 tsp. of the remaining sugar just before serving. Broil 1 to 2 minutes or until sugar is caramelized.

Kraft Kitchens Tips

Substitute 20 (5-oz.) souffle dishes for the custard cups (or 10 souffle dishes for trial recipe). Pour 1/4 cup of the cream mixture into each. Continue as directed, baking about 50 minutes. Makes 20 servings (or 10 servings for trial recipe).
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