Turn your favorite morning coffee into a spoon-worthy dessert with this creamy, caramel-topped Espresso Crème Brûlée. It’s everything you love about a strong espresso and a classic French custard — smooth, slightly bitter, perfectly sweet, and irresistibly satisfying.
If you love both coffee and dessert, this one’s for you. It’s elegant enough for a dinner party but simple enough to make on a quiet afternoon. You don’t need fancy tools either — just a few ramekins, a whisk, and a torch (or even your oven broiler).
The espresso gives classic crème brûlée a bold twist — deep, slightly bitter, perfectly balanced by the sweet, creamy custard beneath. It’s like your morning latte got dressed up for date night.
Whether you’re making it for guests or just treating yourself, this dessert feels special every time. Because honestly, breaking through that caramelized sugar with a spoon? Never gets old.
Silky, rich, and infused with espresso, this crème brûlée is a coffee lover’s dream. Learn how to make this elegant yet easy dessert at home with just a few simple ingredients.
Watch the YouTube video here.
Espresso Creme Brûlée
Equipment
- 1 small sauce pan
- 1 mixing bowl
- whisk
- rubber spatula
- Mesh strainer
- 4 cup spouted measuring cup
- 4-6 Ramekins
- Roasting Pan
Ingredients
- 2 cups Heavy cream
- 7 Egg Yolks
- 3/4 cup Granulated sugar
- 2 tbsp Instant espresso powder
- Additional sugar to brûlée tops
Instructions
- Preheat the oven to 350 F
- Place the heavy cream and espresso powder in a small saucepan set over medium heat and heat until scalding. Small bubbles should form around the edge of the pot. Do not boil the mixture.
- While the cream is heating up place the egg yolks and sugar in a bowl and whisk vigorously until it becomes pale yellow and about double in volume.
- Slowly add the hot cream mixture to the egg mixture while whisking constantly so as to bring up the temperature of the eggs slowly and not scramble them.
- Once all the cream has been added to the eggs switch to a rubber spatula and stir gently until all the sugar has dissolved.
- If there are a lot of air bubbles or a "foam" on top of the mixture you can skim some of it off. This is optional.
- Run the mixture through a mesh strainer into a 4 cup spouted measuring cup this will make it easier to pour into the ramekins and make sure no pieces of cooked egg get into the creme brûlée.
- Fill all your ramekins evenly and place them in a roasting pan.
- Put the roasting pan on the oven rack and carefully pour in very hot or boiling water until it reached just about halfway up the sides of the ramekins.
- Close the oven door and reduce the heat to 325 F
- Bake for 45-55 minutes checking them at 40 minutes. The outside should be set and the middle should still wobble.
- Carefully remove them from the oven and allow them to cool in the water bath for 15-20 minutes then place in the fridge to cool completely.
- Remove them from the fridge about 10 minutes before serving. Sprinkle the tops with about a teaspoon of granulated sugar and torch them. You can repeat this with a second round of sugar for a thicker more crispy top.
Notes
- Use strong espresso: The flavor of the custard depends on the coffee — go bold! A double shot of espresso or a very strong brew makes all the difference.
- No torch? No problem: If you don’t have a kitchen torch, sprinkle sugar on top and place the ramekins under your oven’s broiler for a minute or two. Keep a close eye — it caramelizes fast.
- Chill completely: Crème brûlée needs at least 4 hours in the fridge (overnight is even better). The custard sets perfectly and contrasts beautifully with the warm, crisp sugar crust.
- Make ahead: You can bake the custards a day ahead and brûlée them just before serving. It’s one of those desserts that looks impressive but is secretly low-stress.
- Try flavor twists: Add a splash of vanilla extract, a pinch of cinnamon, or even a touch of chocolate liqueur for a fun variation.
