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
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
Tried this recipe?Let us know how it was!