Ingredients
- •2 cups heavy cream
- •2 tbsp espresso powder or finely ground coffee
- •1 tsp ground cardamom
- •5 large egg yolks
- •⅓ cup granulated sugar
- •1 tbsp coffee liqueur (optional)
- •Pinch of salt
- •6 tbsp turbinado sugar (for topping)
- •2 oz dark chocolate (70% cacao), for shaving
- •Cocoa powder for dusting
Instructions
Heat heavy cream in saucepan over medium heat
Whisk in espresso powder and ground cardamom
Bring to gentle simmer, whisking to dissolve coffee
Remove from heat, cover, and steep for 10 min
In a bowl, whisk egg yolks, granulated sugar, and salt until pale
Add coffee liqueur if using
Slowly pour warm coffee cream into egg mixture while whisking constantly
Strain custard through fine-mesh sieve into measuring cup
This removes any coffee grounds and ensures smooth texture
Skim off any foam from surface
Pour custard into six 4-oz mason jars, filling to 3/4 full
Finger-tighten lids on jars
Preheat sous vide water bath to 176°F (80°C)
Carefully place jars in water bath, fully submerged
Cook for 1 h until custard is just set with slight wobble
Remove jars from water bath
Cool at room temperature for 30 min
Refrigerate uncovered for at least 4 h or overnight
Just before serving, blot any moisture from custard surface
Sprinkle 1 tbsp turbinado sugar evenly over each custard
Use kitchen torch to caramelize sugar until deeply golden
The coffee flavor pairs beautifully with darker caramelization
Let sugar harden for 1–2 min
Use vegetable peeler to create dark chocolate shavings
Top each brûlée with chocolate shavings
Dust lightly with cocoa powder
Serve immediately
Notes
- •Use quality espresso powder for the best coffee flavor
- •Cardamom adds a wonderful aromatic complexity - don't skip it
- •The coffee liqueur is optional but adds depth
- •Dark chocolate shavings provide beautiful bitter contrast to sweet caramel