Indulge in this rich and creamy Coffee Crème Brulee recipe, infused with bold espresso flavor and topped with a perfectly caramelized sugar crust. This elegant dessert is easy to make at home and perfect for coffee lovers looking to impress.
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Coffee crème brulee ingredients
You need the following ingredients to make this coffee crème brulee recipe:
- Brewed espresso - may be replaced with strongly brewed coffee
- Coffee beans - crushed roasted beans, not ground. I use a mortar and pestle to break them into small pieces—just enough to release their flavor without turning them into powder
- Egg yolks - save your egg whites to make an omelet or meringue cookies!
- Granulated sugar
- Sea salt
- Vanilla extract - use pure vanilla extract and not imitation vanilla
- Heavy cream
See recipe card for quantities.
Instructions
This recipe is easy to follow, making it perfect for beginners who want to whip up rich and flavorful coffee crème brulee with confidence. Just follow the steps below:
1 - In a large bowl, whisk together egg yolks, granulated sugar and vanilla until smooth and well combined.
2 - Combine heavy cream, coffee beans, espresso and salt in a 2-quart saucepan. Begin heating on medium heat, stirring often. Continue to heat until cream comes to a low boil.
3 - Reduce the heat to low and simmer for 10 minutes, stirring frequently to prevent the cream from scalding.
4 - Pour cream mixture into a mesh sieve placed over a bowl. Discard the coffee beans.
5 - Slowly pour the cream mixture into the bowl with the egg yolks, whisking constantly to prevent curdling.
6 - Place the ramekins in a roasting pan that has sides at least 2 inches high. Pour the custard into each ramekin, dividing it equally.
7 - Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the ramekins.
8 - Bake for 30 minutes at 300℉ (150℃) - the custard will be set but still have a slight jiggle in the center. After baking, use tongs to move the ramekins to a wire rack so they can cool. Once they’ve cooled down, put them in the refrigerator to set for about 3 hours.
Note - If unsure sure whether the custard is done baking, insert an instant-read thermometer into the center of one ramekin. The internal temperature should reach 180°F (82℃).
Serving the coffee crème brulee
1 - Sprinkle a few teaspoons of sugar evenly over the top of the custard.
2 - Use a kitchen torch to caramelize the sugar until golden and crisp. Serve the coffee crème brulee within minutes to keep the crackly top.
Note - You can also caramelize the sugar by placing the ramekins under a preheated broiler for about 2 minutes, or until the sugar is melted and dark brown. Use caution when removing ramekins as the dishes will be quite hot.
Equipment
Gather the following equipment to make this recipe:
- Four ramekins (4 ounces each)
- Wire whisk
- Bowls, measuring cups and spoons
- Heavy duty saucepan
- Heat resistant spatula
- Mesh sieve
- 9" x 9" baking dish at least a 2" high rim
- Kitchen torch - or use an oven broiler
Storage
Cover each individual ramekin with plastic wrap, or place in an airtight container, and store in your fridge for up to 3 days. To serve, caramelize the sugar topping just before serving to maintain the crisp top.
Freezing is not recommended due to the potential for texture changes and liquid seepage when thawed.
Top Tip
As you pour the hot cream into the egg yolks, do so slowly and whisk continuously to keep the mixture smooth and prevent the eggs from scrambling.
FAQ
Crème brulee, meaning "burnt cream," originated in France in the 17th century, with similar versions in England and Spain. Revived in the 1980s, it’s now a beloved dessert known for its creamy custard and crisp caramelized top.
More coffee desserts
Craving more desserts with rich coffee flavor? Give these irresistible recipes a try:
I hope you enjoy this Coffee Crème Brulee recipe as much as my family and friends have over the years!
📋 Recipe
Coffee Crème Brulee
Equipment
- 4 Baking ramekins 4 ounces each
- Wire whisk
- Bowls, measuring cups and spoons
- Heavy Duty Saucepan
- Heat-Resistant Spatula
- Mesh sieve
- Baking pan 9" x 9" pan with a rim at least 2" high
- Kitchen Torch or use an oven broiler
Ingredients
- ¼ Cup Strongly brewed espresso may replace with strongly brewed coffee
- ¼ Cup Coffee beans roasted and crushed (don't grind to a powder - just break up the whole beans)
- 5 Large Egg yolks
- ⅓ Cup Granulated sugar
- ⅛ teaspoon Sea salt
- 1 Teaspoon Vanilla extract
- 2 Cups Heavy cream
- 3 Tablespoons Granulated sugar
Instructions
- Preheat oven to 300℉ (150℃)
- In a large bowl, whisk the egg yolks, granulated sugar and vanilla until smooth and well combined.5 Large Egg yolks, ⅓ Cup Granulated sugar, 1 Teaspoon Vanilla extract
- Combine heavy cream, coffee beans, espresso and salt in a 2-quart saucepan.¼ Cup Coffee beans, ⅛ teaspoon Sea salt, 2 Cups Heavy cream, ¼ Cup Strongly brewed espresso
- Begin heating on medium heat, stirring often. Continue to heat until cream comes to a low boil.
- Reduce the heat to low and simmer for 10 minutes, stirring frequently to prevent the cream from scalding.
- Pour cream mixture into a mesh sieve placed over a bowl. Discard the coffee beans.
- Slowly pour the cream mixture into the bowl with the egg yolks, whisking constantly to prevent curdling.
- Place the ramekins in a roasting pan that has sides at least 2 inches high.
- Pour the custard into each ramekin, dividing it equally between the 4 ramekins.
- Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the ramekins.
- Bake for 30 minutes - the custard will be set but still have a slight jiggle in the center. If unsure sure whether the custard is done baking, insert an instant-read thermometer into the center of one ramekin. The internal temperature should reach 180°F (82℃).
- Sprinkle a few teaspoons of sugar evenly over the top of the custard. Then, use a kitchen blow torch to melt and caramelize the sugar until it forms a golden, crispy topping.3 Tablespoons Granulated sugar
- Note - You can also caramelize the sugar by placing the ramekins under a preheated broiler for about 2 minutes, or until the sugar is melted and dark brown.
- Serve the crème brulee within a few minutes after caramelizing the sugar so the topping stays crisp.
Notes
- Cover each individual ramekin with plastic wrap, or place in an airtight container, and store in your fridge for up to 3 days. To serve, caramelize the sugar topping just before serving to maintain the crisp top.
- Freezing is not recommended due to the potential for texture changes and liquid seepage when thawed.
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