Print

Coffee Crème Brûlée

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This coffee crème brûlée combines smooth, silky custard infused with rich coffee flavor and a crisp caramelized sugar topping. Elegant yet simple to prepare, it’s the perfect dessert for coffee lovers.

Ingredients

4 egg yolks

1/4 cup (50 g) granulated/castor sugar

1 tsp vanilla paste or extract

1 2/3 cups (400 ml) heavy whipping cream

1 1/2 tbsp instant coffee

2–3 tbsp granulated/castor sugar (for topping)

Instructions

  1. Preheat oven to 300℉ (150℃).
  2. Whisk egg yolks, sugar, and vanilla in a medium bowl until combined. Set aside.
  3. In a saucepan, heat cream and instant coffee over low heat until it begins to simmer (do not boil). Remove from heat.
  4. Slowly drizzle the hot cream into the egg mixture while whisking constantly to temper the yolks.
  5. Strain the custard through a fine-mesh sieve into a measuring cup with a spout.
  6. Divide the custard among 4 ramekins placed in a baking pan. Skim off any foam or bubbles.
  7. Pour boiling water into the pan around the ramekins, being careful not to splash inside.
  8. Bake for 30–40 minutes, until the custards are set but slightly wobbly in the center.
  9. Remove ramekins from the water bath, cool to room temperature, then refrigerate at least 2 hours or up to 3 days.
  10. Before serving, sprinkle 1 1/2 to 2 tsp sugar evenly over each custard. Caramelize with a torch (or under the broiler) until a deep amber crust forms. Serve immediately.

Notes

Add a splash of coffee liqueur for a boozy twist.

Use espresso powder instead of instant coffee for stronger flavor.

For a lighter custard, replace half the cream with milk.

Infuse the cream with spices like cinnamon or cardamom for variation.

Only torch sugar just before serving, as the caramel layer softens over time.

Nutrition

Find it online: https://justsosavory.com/coffee-creme-brulee/