PRHthe menu
Courtesy of The Little Lion
Espresso Crème Brulee 243 Chestnut Street
2531-35 S. Broad Street, Philadelphia PA 19148
w w w . t h e l i t t l e l i o n p h i l ly . c o m
Ingredients ➜ 1 and 1/4 cups heavy cream ➜ 1/3 cup milk ➜ 1/2 cup sugar
➜ 1 cup espresso beans*
➜ 7 egg yolks ➜ 1 vanilla bean Directions
Combine cream, milk, sugar, vanilla bean (split lengthwise, scrape the seeds and put them into the mixture, along with the husks), and espresso beans into a saucepan. Bring up to 165 degrees then remove from heat. In a separate bowl whisk together the egg yolks until they thicken. Slowly add the scalded cream mixture to the yolks, stirring continuously (as to not cook the yolks). Strain the espresso beans out of the custard base. Pour 5 oz of the custard base into your Crème Brulee ramekins, then place the ramekins into a larger baking pan and fill with water about halfway up the sides of the ramekins. Bake at 200 degrees for approximately 2 hours. Allow 12 hours to cool before serving.
To Serve Sprinkle 2 tbsp white sugar on each portion and distribute evenly across the top. Then take your blow torch and slowly caramelize the sugar until you achieve a golden brown sugar crust (be careful not to burn the sugar). *The Little Lion in Old City District partners with
Peddler Coffee and uses their roasted espresso beans, but feel free to use beans from your own favorite roaster.
PRH Suggested Wine Pairing by Vincent Novello Conegliano Voldobbiadine - Prosecco Superiore DOCG The Little Lion is a member of the Philadelphia RowHome (PRH) Business Network
60
| rowhome magazine
gohomephilly.com