Fancy a more sophisticated version of a classic dessert? We have a soft spot for creamy desserts with intense flavors and if this awakens your sweet tooth, we’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 our instructions we promise you will make a dessert with quail eggs that will impress everyone!
- ½ cup or roughly 110 g light brown sugar
- 3 cups or 1 kg heavy cream
- ¾ cups or approximately 60 g dark-roast, organic coffee beans
- 1 organic vanilla bean
- 30 quail egg yolks (you can use up to 40 depending on the cream’s consistency)
- ½ cup or 110 g (you can also use less) granulated sugar
We used a small, flexible plastic bottle to separate the yolks from the whites.
This video shows you 4 ways to do this with chicken eggs. You can use either one of the first 3, as the last is simply not appropriate for the hard-shelled quail eggs.
HOW TO PREPARE THE QUAIL EGG CREME BRULEE:
1. Grab a baking pan and line it with parchment. Next, spread brown sugar as evenly as possible in order to create a layer. Set it aside in a cool and dry place for about 2 hours.
2. Next, grab 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.
3. 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.
4. In the meantime, preheat the oven to 325 degrees Fahrenheit or approximately 160 degrees Celsius. Grab a large pot and boil 1 ½ quarts of water over high heat.
5. Next, whisk the yolks together with the granulated sugar until the mixture reaches a thick and pale yellow consistency.
6. Now stir in the cooled cream, making sure not to create any bubbles or froth. Stir continuously until fully mixed.
7. Place 6 8-ounce or 225-gram ramekins in a large roasting pan. Divide the custard for the creme brulee evenly among the ramekins. Allow the liquid to settle a little and then skim any foam that might form at the top.
8. 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.
9. 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.
HOW TO ASSEMBLE THE CREME BRULEE:
1. Press the reserved brown sugar through a sieve and into a small bowl. 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.
2. Next, sprinkle about a tablespoon of brown sugar on each custard top.
3. Preheat a broiler with a rack in the top position. Place the ramekins about 3 inches under the heating element. With a baking sheet placed the ramekins, broil each top until the sugar is bubbling and turns deep brown. This should take about 2 ½ minutes.
An alternative method to ‘brulee’ the sugar (and the one we used for this recipe) is to use a kitchen torch. Just make sure you don’t actually touch the custard with the flame. Go as near to the sugar as possible and it will start to melt immediately.
4. After that, transfer the ramekins to a wire rack for 1 minute in order for the top to harden. You can serve the quail egg creme brulee immediately or refrigerate it again in order to enjoy a cold dessert.
Preparation time: approximately 2 hours
Cooking time: 20 minutes