Espresso Creme Brûlée
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.
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.