Crème brûlée with hazelnut oil and coffee
8 hours 50 min
A creamy brulee from leading Michelin starred chef, Phil Howard, made with Nespresso Fortissio Lungo to add extra depth to the nut-oil sauce. Coffee can be applied as a simple dressing to both sweet and savoury food and works particularly well with nut oils. A chocolate brownie with vanilla ice cream and a dressing of espresso and hazelnut oil works fantastically well, alternatively, here's my recipe for Tonka Brûlée with Nespresso Fortissio Lungo.
2 people made this
Ingredients
Serves: 4
- 500ml double cream
- 270ml milk
- 165g egg yolks (about 8)
- 95g caster sugar
- 3 Tonka beans
- 75ml serving of Nespresso Fortissio Lungo
- 75ml extra virgin hazelnut oil
- 50g caster sugar
- Demerara sugar to finish
Method
Prep:20min ›
Cook:30min ›
Extra time:8hr resting ›
Ready in:8hr50min
- Place the milk into a pan with the tonka beans and bring to the boil. Take off the heat and leave to infuse overnight.
- Remove the beans, add the cream, yolks and sugar and gently whisk until homogenous. Pour into an ovenproof dish or into individual moulds and bake, bain marie, at 110°C until the mix has just set. Remove from the oven and set aside to cool.
- Dissolve the sugar in the freshly made lungo coffee, add the oil and stir to combine.
- Sprinkle the surface of the baked cream mix with demerara sugar and caramelise with a blow torch or under a very hot grill.
- Leave to cool for 5 minutes and serve with a small amount of the coffee and hazelnut oil dressing. Serve with a freshly made coffee or Nespresso Fortissio Lungo.
For the brûlée
For the dressing
To serve
Tip
Coffee notes: Made from Central and South American Arabicas with just a hint of Robusta, Fortissio Lungo is an intense full-bodied blend with bitterness, which develops notes of dark roasted beans.
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