How to Make Fabulous Desserts Using Starbucks Via Instant Coffee: Coffee Crème Brûlée
I hate instant coffee. But I love Starbucks Via. It is the perfect fix when you are running late and forgot to set the auto feature on your coffee machine. You can have your caffeine boost without sacrificing taste!
Now that I have gotten the urge to be a walking Starbucks advertisement out of my system, let me introduce you to an added benefit: Starbucks Via is a great substitute for espresso powder in recipes. Let me demonstrate:
2/3 cup heavy whipping cream
1 tsp vanilla
1 tsp Starbucks Via
2 large egg yolks
3 tbsp sugar (additional for topping)
Yields 2 servings
Coffee Crème Brûlée
My favorite dessert to order at a restaurant, crème brûlée is surprisingly easy to make. Even if you do not have a culinary torch to actually caramelize sugar on the top, the custard you prepare still makes for a delicious, light dessert.
Recipe adapted from the wonderful Sugarlaws
PICTURE ONE: Preheat your oven to 300F
PICTURE TWO: Bring cream, vanilla, and coffee to scald (small bubbles appear on edges) in medium saucepan. Set aside to cool.
PICTURE THREE: Separate out two egg yolks into medium bowl. All you have to do is crack an egg on the bowl edge and then toss the yolk back and forth over the sink, letting the egg white fall off. Note: if the yolk breaks on the eggshell, toss it into the bowl immediately. A little excess egg white will not hurt as long as the majority is egg yolk.
PICTURE FOUR: Add sugar to egg yolks, whisking until the mixture goes from bright to pale yellow.
PICTURE FIVE: Add cooled cream mixture to egg yolk mixture and whisk until combined.
PICTURE SIX: Divide mixture evenly into two ramekins. Place ramekins in warm water so that the water level reaches halfway up the ramekins.
PICTURE SEVEN: Bake in oven for 30 to 40 minutes. It is ready when the custard jiggles in the middle when shaken. Refrigerate ramekins for at least two hours and up to two days.
PICTURE EIGHT: Directly before serving, sprinkle tops with sugar, shaking until it covers completely and evenly. If you put too much sugar on, shake off the excess.
PICTURE NINE: Time to brûlée with your handy-dandy culinary or butane torch.
PICTURE TEN: Keep the torch moving evenly over the top of the dessert. If you stay too long in one place, the sugar will burn (still tasty, but not as perfect as it could be).
PICTURE ELEVEN: Your dessert is ready to enjoy! The caramelized sugar on top cracks easily with a single tap of your spoon and the smooth custard parts like the Red Sea, solidly maintaining its form on either side.
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