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Henry County’s Cooking with Harold “Quick Draw” Finch


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For more of this week’s recipes in the printed edition,
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Quick Draw’s Chocolate Espresso Crème Brûlée


3 cups whipping cream
1/3 cup whole espresso beans
1/3 cup sugar
1 Tbsp. vanilla extract
6 oz. semi-sweet chocolate bits
6 egg yolks
1/3 cup brown sugar 

  In medium saucepan, combine 2 1/2 cups of cream, espresso beans and sugar. Heat mixture until small bubbles form around the edge of the pan. Remove saucepan from heat; cover and let seep 40 minutes, or until créme has taken on a good coffee flavor.

  Heat oven to 300º. Place (8) 3/4 cup ramekins in shallow roasting pan. Place chocolate and remaining 1/2 cup cream in metal bowl. Set over a pan of simmering water. Heat until melted, stirring occasionally.

  In large bowl, beat egg yolks, until well blended. Strain espresso-cream mixture slowly into egg yolks, whisking to combine. Stir vanilla extract into custard, gradually whisk cream mixture into melted chocolate. Strain through a fine strainer. Pour custard into ramekins. Cover pan securely with foil.

  Bake 50 to 60 minutes, or until custard is set, but still quivers like jello.

  With tongs, remove ramekins from hot water. Cool on wire racks 40 to 50 minutes or until room temperature. Cover with plastic wrap. Refrigerate for 1 to 24 hours.

  Place oven racks 8 inches from broiler. Heat broiler. Push brown sugar through strainer to cover each custard. Allow about 2 tablespoons to each custard, using fingers to gently spread brown sugar to distribute evenly. Place ramekins in shallow roasting pan. Surround ramkins with ice cubes.

  Broil 8 inches from heat 4 to 6 minutes or until brown sugar melts and carmelizes. Serve within 2 hours.

For more of this week’s recipes in the printed edition,
get your copy here!



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