Cold Brew Creme Brulee
Happy 2020! I’m so glad to be back! 2019 took a lot out of me. I think last I was here, I was about to run the Boston Marathon. I can’t believe I haven’t given you a recipe since St. Patrick’s Day! I spent 2019 really focused on running, which meant posting took a back seat.
I still was baking and creating recipes, but the blog writing and photographing are so time-consuming and I just wasn’t able to keep up. But that means I have a lot of recipes queued up ready to share with you!
I’ve seen a lot of posts recently of people complaining about recipe blogs that talk about their lives before getting to the recipe, but the reality is that there has to be a blog post to accompany the recipe in order for the recipe to show up in search results. I won’t pretend that I understand how SEO works (though I am trying to learn more!), but I know that I need to write something to go with the recipe for SEO purposes!
I find it more interesting to write about life, than to write out a blog post of how to make the recipe before posting the recipe itself below, but I would love your input on what you want to hear about in these posts. Since my limited knowledge of SEO says I have to write something, I want it to be what you want to read! If you want step by step recipe instructions, I will do that. And if you want to hear about running, or my life, or blogging, or cooking, or baking, or anything, I’m here for it. And if you just scroll down to the recipe, that’s okay too. If I’m being honest, I mostly do the same.
In the meantime, if you’re loading up on caffeine to kick off the new year (aka going back to work after a lot of time off), this is the perfect treat for you! Happy New Year! Wishing you all the best for the year ahead!
Cold Brew Creme Brulee
- 1 1/2 cups heavy cream
- 1/4 cup cold brew
- 1/4 teaspoon kosher salt
- 5 egg yolks save the whites for lots of other recipes!
- 1/2 cup brown sugar
- white sugar for topping
- Preheat the oven to 325 F.
- In a saucepan, combine cream, coffee, and salt over low heat until just hot (not boiling).
- In a mixing bowl, beat the yolks and sugar until light.
- Stir about a quarter of the cream mixture into the egg mixture, then pour the egg mixture into the cream mixture and stir.
- Pour into four ramekins and place ramekins in a baking dish.
- Fill the baking dish (outside the ramekins) with boiling water until water is about halfway up the sides of the ramekins.
- Bake for approximately 40 minutes, or until centers are barely set.
- Remove from oven and cool for 15 minutes, then refrigerate for several hours.
- Once the custard has set, sprinkle the tops of the custard with sugar, and torch until the sugar is browned.
- Re-refrigerate until ready to eat, then crack and enjoy!