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Cucumber and Apple Salad with Coffee Crème Brûlée

moka coffee pot
A refreshing cucumber and apple salad crowned with a decadent coffee crème brûlée that will have you questioning your life choices.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 360 kcal

Ingredients
  

  • For the Salad:
  • 2 cucumbers thinly sliced
  • 1 apple cored and sliced
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste
  • For the Coffee Crème Brûlée:
  • 2 cups heavy cream
  • 1/4 cup strong brewed coffee
  • 1/2 cup sugar
  • 5 egg yolks
  • 1 tsp vanilla extract
  • 1/4 cup brown sugar for topping

Instructions
 

  • Slice cucumbers and apples and toss them with olive oil, vinegar, salt, and pepper.
  • For the crème brûlée, whisk egg yolks and sugar together until smooth.
  • Heat the cream and coffee in a saucepan until it’s just about to boil.
  • Slowly pour the hot cream mixture into the egg yolks while whisking.
  • Pour the mixture into ramekins and bake in a water bath at 325°F for 40 minutes.
  • Once set, chill for at least 2 hours.
  • Sprinkle brown sugar on top and caramelize using a blowtorch or broiler.

Notes

Nutritional Values (Per Serving)

Calories: 360
Total Fat: 26g
Saturated Fat: 15g
Carbohydrates: 26g
Fiber: 3g
Protein: 4g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 8%
  • Vitamin C: 10%
  • Iron: 6%
  • Calcium: 4%
  • Magnesium: 5%

Additional Notes/Tips

  • Don’t skip the blowtorch. It’s the whole point of the brûlée.
  • Make the salad ahead of time for extra crunch.
  • Try adding a touch of cinnamon or nutmeg to the brûlée for a spice kick.