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Home » My Latest Recipes

Coffee Crème Brulee

Jun 16, 2025 · Leave a Comment

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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.

three crème brulee ramekins made with flavored with coffee

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Jump to:
  • Coffee crème brulee ingredients
  • Instructions
  • Equipment
  • Storage
  • Top Tip
  • FAQ
  • More coffee desserts
  • 📋 Recipe

Coffee crème brulee ingredients

You need the following ingredients to make this coffee crème brulee recipe:

ingredients needed to make the coffee crème brulee recipe including cream, egg yolks, vanilla, granulated sugar, coffee beans, brewed espresso and salt
  • 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:

eggs and sugar whisked together in a bowl

1 - In a large bowl, whisk together egg yolks, granulated sugar and vanilla until smooth and well combined.

cream, espresso and coffee beans in a saucepan over a stovetop

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.

cream for coffee crème brulee in a saucepan simmering over a stovetop

3 - Reduce the heat to low and simmer for 10 minutes, stirring frequently to prevent the cream from scalding.

straining custard through mesh sieve to remove coffee bean pieces

4 - Pour cream mixture into a mesh sieve placed over a bowl. Discard the coffee beans.

slowly pouring hot cream into eggs while whisking to temper egg yolks

5 - Slowly pour the cream mixture into the bowl with the egg yolks, whisking constantly to prevent curdling.

pouring coffee custard into ramekins to prepare for baking

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.

pouring water into baking pan so it reaches halfway up ramekins to evenly bake coffee crème brulee

7 - Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the ramekins.

using kitchen tongs to move hot mango crème brulee to a wire rack

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

four coffee crème brulee ramekins on napkin with one being sprinkled with granulated sugar

1 - Sprinkle a few teaspoons of sugar evenly over the top of the custard.

using a blow torch to brulee tops of custard dessert

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
coffee crème brulee in a ramekin with a spoon digging into the custard

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.

coffee crème brulee on a countertop with an espresso machine in the background

FAQ

What's the story behind this dessert?

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:

  • batch of coffee flavored cookies on a wooden tabletop
    Crispy Coffee Cookies
  • Affogato dessert sitting on a napkin
    Affogato al Caffè
  • slice of mocha bundt cake on a plate
    Mocha Sour Cream Bundt Cake

I hope you enjoy this Coffee Crème Brulee recipe as much as my family and friends have over the years!

📋 Recipe

coffee crème brulee in a ramekin with a spoon digging into the custard

Coffee Crème Brulee

Indulge in this rich and creamy Coffee Crème Brulee recipe, infused with bold espresso flavor and topped with a perfectly caramelized sugar crust
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Resting Time 3 hours hrs
Total Time 3 hours hrs 50 minutes mins
Course Dessert
Cuisine French
Servings 4 people
Calories 579 kcal

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

If you're not 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℃). At this temperature, the custard will be set but still have a slight jiggle in the center, which is exactly what you want.
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.
 

Nutrition

Calories: 579kcalCarbohydrates: 31gProtein: 7gFat: 49gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 364mgSodium: 116mgPotassium: 182mgSugar: 29gVitamin A: 2056IUVitamin C: 1mgCalcium: 108mgIron: 1mg
Keyword coffee creme brulee, coffee desserts
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Pastry Chef Stephanie

Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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