Tirami-Brulee - Combining Tiramisu & Creme Brulee

Tirami-Brulee

Tiramisu and Crème Brulee are two of the most decadent desserts and combining the two creates a heavenly treat that will become your new favorite.

Printable Recipe

3/4 cup double strength coffee (cooled to lukewarm or cold)

1 1/2 tablespoons Kahlua Coffee Liqueur

2 cups milk (whole milk)

2 cups cream (heavy whipping cream)

1/3 cup plus 2 tablespoons corn starch

4 tablespoons sugar

1 teaspoon vanilla extract

1 teaspoon instant coffee

6 egg yolks

1 tablespoon ground cocoa powder

15 lady fingers

1/2 cup light brown sugar (for the top)
© (2016)

STEP#1 LADY FINGER PLACEMENT
Begin by making the coffee and set it aside to cool.  Once cooled - quickly dip one end of each lady finger into the cooled coffee (do NOT let it soak otherwise the lady finger will just fall off into the coffee) and gently place into a 28x18x4cm glass Pyrex dish.  Place the lady fingers so that the soaked part is opposite the soaked part of the finger on each side (resembling a checker pattern - see picture below).  Drizzle/sprinkle the Kahlua liqueur on top of the lady fingers that are lining the bottom of the Pyrex dish. 

Dust the cocoa powder on top of the soaked lady fingers that have been placed on the bottom of the Pyrex dish (see picture below on the left).

STEP#2 - CREME BRULEE CUSTARD

In a medium size saucepan mix the cornstarch, instant coffee and sugar and stir until combined.  Slowly add the milk & cream - whisking all the time until no clumps remain.  Place on medium low heat and constantly stir until it starts to thicken - just before a full boil.  Slowly "temper" the egg yolks by adding a cup of the hot mixture into a bowl with the egg yolks (you must whisk all the time to prevent the eggs from clumping and becoming stringy) - now add the "tempered" eggs into the remaining hot mixture.  Return to the heat and continue stirring constantly and boil for 1 minute.  Remove from the heat and stir in the vanilla extract until completely dissolved & combined (see picture below right). 

 

Pour the custard onto the lady fingers (that have been soaked & dusted from the first step) (see picture below). 



Allow to sit UNCOVERED at room temperature for 1 hour (it must be uncovered because you want that "skin" to form on the top) (see picture below left).

 

STEP#3 - CANDIED BRULEE TOPPING

Sprinkle evenly 1/2 cup of light brown sugar on top of the custard that has already cooled for 1 hour (from step#2) (see picture above on the right).

Finally, place the sugar topped Pyrex dish into the preheated broiler on the lower shelf (if your broiler has more than one shelf).  CAUTION - Burning the Brulee topping can happen in a matter of seconds - so check it after 30 seconds and keep checking until the top reaches your desired color & texture (for no longer than 2 minutes).  As you can see by the picture below - there is one spot in the middle that was literally 1 second away from being ruined.

Allow to cool at room temperature for 1 more hour, serve & ENJOY!!

Note - if you cool the Tirami-Brulee in the fridge then the candy topping will soften and become a little more like caramel - it's delicious either way.

Best served in a shallow bowl.

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