Don't be scared pretties. A mocha creme brûlée sounds fussy and fancy but it's seriously super easy to make. Like I could be well on my way to tipsy drunk while entertaining and still nail this.
By the way, don't be scared about using a food blow torch with your Functionality pieces. These babies have been fired to 1280 degrees in my kiln. So a bit of blow torching isn't going to hurt it.
- 625ml (2 1/2 cups) thin cream
- 7 egg yolks, at room temperature
- 3 tbsp caster sugar
- 185ml (3/4 cup) freshly brewed strong coffee + cacao mixture
Cacao + Coffee mixture
- 2 tbsp freshly ground coffee
- 2 tbsp ground cacao nibs
- 6 tbsp caster sugar
Preheat oven to 150°C. Place six Nibble bowls in a large roasting pan.
Brew up the coffee + cacao mixture in a french press for 4 minutes and pour into a beaker once ready.
Place the cream in a small saucepan and heat uncovered, over medium heat until warmed through (don't let the cream boil).
On a damp cloth place a heatproof bowl (eg. Carb Loading bowl) place the egg yolks and caster sugar in the bowl and whisk until well combined.
Gradually add the warm cream while constantly whisking. Stir in the cacao + coffee brew. Once mixed evenly pour the mixture through a fine strainer into a large jug (eg a Punch Drunk Pitcher), and pour the mixture evenly into the Nibble bowls.
Place the roasting pan with the mocha creme brûlée filled Nibble bowls on a shelf in the middle of the oven. Pour enough hot water into the roasting pan to reach three-quarters of the way up the sides of the Nibble bowls.
Bake in the preheated oven for 35 minutes or until mixture is just set. Carefully remove the Nibble bowls from the roasting pan. Let it cool for 15 - 30 minutes.
Sprinkle 1 tbsp of caster sugar into each Nibble bowl evenly and blow torch the surface until the sugar bubbles and caramelises. Serve immediately.
Like what you saw? Here's the list of Functionality products used in the photo:
*Adapted from a Taste recipe