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Kona coffee creme brulee

Kona coffee creme brulee
Kirk McKoy / Los Angeles Times

Dear SOS: I need a recipe from Cafe O'Lei in Kihei, Maui. We had the best Kona coffee creme brulee and would kill for this recipe. Would you be able to get it? Laurie Selwitz Irvine Dear Laurie: Cafe O'Lei ... Read more

Total time: 40 minutes, plus cooling and chilling times | Serves 6
  • 2 1/4 cups heavy cream
  • 1/2 vanilla bean, split
  • 1/2 cup plus 1 1/2 tablespoons sugar, plus extra for bruleeing
  • 5 egg yolks
  • 1/4 cup coffee syrup (reduced from 2 cups brewed coffee, preferably Kona)

Step 1Heat the oven to 350 degrees. In a large saucepan, heat the cream and vanilla bean over medium-high heat until the cream almost comes to a boil.

Step 2While the cream is heating, in a large bowl, whisk together the sugar and egg yolks until blended.

Step 3Slowly whisk the hot cream into the eggs to temper, until all of the cream is incorporated. Discard the vanilla bean.

Step 4Stir the coffee syrup into the custard, then strain, removing any lumps.

Step 5Divide the custard among 6 (5-ounce) ramekins and place the ramekins into a large baking dish. Fill the dish with boiling water to come halfway up the sides of the ramekins.

Step 6Gently place the baking dish in the oven. Loosely cover the top with a sheet of foil and bake until the custards are set (they will form a skin and jiggle slightly when tapped), about 25 minutes. Remove from heat and cool slightly.

Step 7When the ramekins are cool enough to handle, place the custards in the refrigerator to chill completely. The custards will keep for 2 to 3 days, refrigerated.

Step 8Place a little sugar on top of each custard and brulee with a torch before serving.

Note: Adapted from Cafe O'Lei restaurants in Maui. To make the coffee syrup, simmer 2 cups brewed coffee until reduced to one-quarter cup, about 7 to 10 minutes.


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