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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
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 3 hours
Total Time 3 hours 50 minutes
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
  • Cup Granulated sugar
  • 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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