A sweet treat from No. 10 Restaurant + Bar to make at home

Espresso Crème Brûlée with No. 10 Restaurant + Bar's Head chef, Duncan winter

Returning to Australia after seven years in the Netherlands as the embassy chef in the Hague, Duncan Winters' burning passion for cooking made him the perfect fit as Head Chef for No. 10 Restaurant + Bar. His many years of experience have brought him to deliver a menu that is exciting, challenging, and homely all at once. One of the newest dishes on the menu is this espresso crème brûlée. With a big hit of coffee, this dessert will keep the buzz of a dinner party going. If you love crème brûlée as much as we do, why not make this one at home next time you are entertaining – it is a surprisingly easy treat to create.

INGREDIENTS

1L cream

12 egg yolks

80g espresso beans

220g castor sugar

1 vanilla bean

TOOLS

- Oven, saucepan, stove top, Brûlée gun or grill

- Small, sharp knife; whisk

- Several small oven-proof dishes

WHAT TO DO

1. Set oven to 100 degrees Celsius

2. Heat cream over medium heat until hot but not boiling, Use a small, sharp knife to scrape the seeds from the vanilla bean into the cream and then add the vanilla bean pod and espresso beans to the cream mixture. Let steep for 30 minutes

3. Whisk together sugar and egg yolks in a bowl until pale in colour

4. Pour infused cream over the egg yolks and sugar while whisking

5. In a clean saucepan, return the brûlée mix to the heat on medium and stir continuously until it coats the back of the spoon

6. Strain the mix to remove the espresso beans

7. Prepare an oven safe dish or tray with the chosen dishes you want to serve the brûlée in and fill the tray half way up the dishes with hot water

8. Pour brûlée mix into the prepared dishes and cover with aluminium foil to keep the steam in for cooking and then place into the oven

9. Cook for 40-60 minutes or until the brûlée is set with a slight wobble in the centre

10. Allow the dishes to cool out of the oven until at room temperature before refrigerating. Once the brûlée is cold, they are ready to use

11. To serve, sprinkle extra castor sugar or raw sugar over the top of the brûlée and torch with a brûlée gun. Otherwise, use the top grill or your oven and watch carefully until the sugar is caramelised

Come in and try the Espresso Crème Brûlée for yourself today! Simply call us on (02) 6108 4958 or visit the contact us page here to book your table.