Coffee Crème Brûlée

This coffee crème brûlée is smooth, creamy, and infused with a rich coffee flavor. I love how the silky custard pairs with the crisp caramelized sugar topping, making each spoonful indulgent and satisfying.

Why You’ll Love This Recipe

I like this recipe because it combines two of my favorites coffee and crème brûlée into one elegant dessert. The custard is rich yet light, and the coffee adds depth without being overwhelming. I also enjoy how impressive it looks, yet it’s surprisingly easy to prepare ahead of time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
4 egg yolks
1/4 cup (50 gr) granulated/castor sugar
1 tsp vanilla paste/extract
1 2/3 cups (400 ml) heavy whipping cream
1 1/2 tbsp instant coffee

Topping
2-3 tbsp granulated/castor sugar

Directions

I preheat the oven to 300℉/150℃.
In a medium bowl, I whisk together the egg yolks, sugar, and vanilla until combined, then set it aside.
In a saucepan, I heat the cream and instant coffee over low heat, stirring constantly until it begins to simmer (without boiling). I remove it from the heat.
While whisking the egg mixture, I slowly drizzle in the hot cream to temper the yolks and prevent curdling.
I strain the custard through a fine-mesh sieve into a large measuring cup with a pouring spout.
I divide the custard among 4 ramekins (about 3 inches/7.5 cm in diameter) placed in a baking pan. I skim off foam or bubbles, then pour boiling water into the pan around the ramekins, being careful not to splash inside.
I bake for 30–40 minutes, depending on the depth of the ramekins, until the custards are set but still slightly wobbly in the center.
I remove the ramekins from the water bath, let them cool to room temperature, then refrigerate for at least 2 hours or up to 3 days.
When ready to serve, I sprinkle 1 1/2 to 2 teaspoons of sugar evenly over each custard. I torch the tops with a blow torch in circular motions until the sugar melts and caramelizes into a deep amber crust. If I don’t have a torch, I use the broiler instead.

Servings and Timing

This recipe makes 4 servings. It takes about 20 minutes to prepare, 30–40 minutes to bake, plus at least 2 hours to chill.

Variations

I sometimes add a splash of coffee liqueur to the custard for an extra kick. For a lighter flavor, I use half cream and half milk. If I want a different twist, I swap instant coffee for espresso powder or even flavored coffee granules. I can also infuse the cream with cinnamon or cardamom for a spiced version.

Storage/Reheating

I keep the custards covered in the refrigerator for up to 3 days before caramelizing the tops. Once the sugar is torched, I serve them immediately since the caramel layer softens if stored. I don’t reheat crème brûlée, but I always chill it well before adding the sugar topping.

FAQs

Can I make coffee crème brûlée without a torch?

Yes, I use the broiler to caramelize the sugar, but I watch closely to avoid burning.

Can I use espresso instead of instant coffee?

Yes, I can dissolve a small amount of strong espresso into the cream, but I reduce the liquid slightly to keep the custard from being too runny.

Why did my custard curdle?

It may have been cooked at too high a temperature or the cream was added too quickly to the yolks.

How do I know when it’s baked properly?

The custard should be set around the edges but still jiggle slightly in the center.

Can I make this ahead?

Yes, I prepare and refrigerate the custards up to 3 days ahead, then torch the sugar just before serving.

Can I use flavored coffee?

Yes, flavored instant coffee granules work well and add variety.

Can I make it dairy-free?

Yes, I can use coconut cream, but the flavor and texture will be slightly different.

Why is my caramel topping soft?

The sugar may not have been caramelized enough or it was stored too long after torching.

Can I use brown sugar instead of white sugar for the topping?

I prefer white sugar because it caramelizes more evenly, but brown sugar can work for a deeper flavor.

What size ramekins should I use?

I like 3-inch (7.5 cm) ramekins, but any oven-safe dish works as long as I adjust the baking time.

Conclusion

This coffee crème brûlée is one of my favorite desserts to prepare when I want something elegant yet comforting. I love the rich custard, the bold coffee flavor, and the crackly caramel top. It’s a dessert that always impresses and never disappoints.

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