Fancy a more sophisticated version of a classic dessert? I have a soft spot for creamy desserts with intense flavors and if this awakens your sweet tooth, I’d better get to work! So, how about some quail egg creme brulee with coffee? This is an adaptation of the classic creme brulee recipe that everybody knows and loves.
The sugary cream, glazed with a crunchy crust of perfectly broiled sugar is definitely a mouth-watering treat, but wait until you try this coffee-infused custard sprinkled with brown sugar broiled to perfection! If you follow my instructions I promise you will make a dessert with quail eggs that will impress everyone!
This video shows you 4 ways to do separate the yolks from the whites for chicken eggs. You can use either one of the first 3, as the last is simply not appropriate for the hard-shelled quail eggs. You can also use an egg separator spoon. It will do the job just fine. You can even add 2-3 quail eggs at once and be done with it faster.
HOW TO MAKE THIS QUAIL EGG CREME BRULEE
Quail Egg Creme Brulee With Coffee
- 1⅔ cup heavy cream
- 1 cup roasted coffee beans
- 20 quail eggs
- ⅔ cup brown sugar
- 1 pinch fine salt
- 4 tbsp very fine sugar
- 1 vanilla pod
- Take a medium-sized saucepan and put it over medium-high heat. Take the cream, coffee beans, and the cut and scraped vanilla bean pod and put them all together in the saucepan. Bring everything to a simmer while stirring lightly. be careful not to bring the mixture to a boil, because this will break the cream.
- Remove the pot from the heat immediately and let the mixture cool down to room temperature. This should take about 1 hour. After that, strain the mixture and discard of anything the sieve collected.
- In the meantime, preheat the oven to 325 degrees Fahrenheit or approximately 160 degrees Celsius. Grab a large pot and boil 1 ½ quart of water over high heat.
- Whisk the yolks together with the granulated sugar until the mixture reaches a thick and pale yellow consistency.
- Now stir in the cooled cream, making sure not to create any bubbles or froth. Stir continuously until fully mixed.
- Place 6 8-ounce or 225-gram ramekins in a large roasting pan. Divide the custard for the quail egg creme brulee evenly among the ramekins. Allow the liquid to settle a little and then skim any foam that might form at the top.
- Transfer the pan to the oven and pour the hot water into the pan carefully until it reaches about halfway up the sides of the ramekins. Bake for about 35 minutes or until the custards are set at the outer edges and the centers jiggle slightly.
- Remove the custards from the oven and set them on a wire rack to cool down. Then, cover the ramekins with plastic wrap and refrigerate for 2 hours.
- Take the quail egg creme brulee ramekins from the refrigerator and remove the plastic wraps. Using a paper towel, carefully blot any moisture that might have formed on the top of the custards. Sprinkle about a tablespoon of superfine sugar on each custard top.
- Use a kitchen torch to burn and melt ('brulee') the sugar. Make sure only the tip of the flame reaches the sugar. It will turn brown immediately. Repeat with the remaining ramekins.
- Place the ramekins with this amazing quail egg creme brulee in the fridge for at least 30 minute before serving.
An alternative method to ‘brulee’ the sugar is to use a broiler if your oven has one. Just make sure you don’t actually burn the custard with the flame. With the kitchen torch, you can go as near to the sugar as possible without such a high risk to the cream.