Cappuccino Creme Brulee Recipe from Mama Melrose's
1 qt heavy cream
6 each egg yolks
1 each Vanilla bean
6 oz sugar
1 Each whole eggs
3 tbsp freeze dried coffee.
1.5 oz chocolate shavings
1/2 Oz Brown Sugar
Place heavy cream and freeze-dried coffee into bain-marie.
Split vanilla beans lengthwise and scrape out center. Add to cream.
Place in hot water bath and heat until bubbles form on edge.
Combine eggs, yolks, and sugar. Mix well.
Temper egg mixture with hot cream mix.
Add tempered mix back into creme mixture, stirring constantly.
Place soufflé bowls in flat bottom pizza pan.
Evenly distribute chocolate shavings in to 20 molds.
Fill molds half-full using spouted pitcher.
Top off molds and fill pan with hot water 3/4 way up side of soufflé molds.
Place pan in oven.
Cover lightly with brown sugar, sprinkle some on plate, caramelize with torch.
Bake at 250° approximately 2 hours until set.