This coffee crème brûlée is silky and rich. It’s an easy dessert that feels a little fancy without being difficult. You can make it ahead, chill it, and torch the top right before serving.

A close-up of a coffee crème brûlée in a white ramekin, with a caramelized sugar crust being cracked by a spoon to reveal creamy custard underneath. Coffee beans are scattered on the textured surface in the background.

About the coffee creme brulee

The espresso adds depth without overpowering the cream. You can adjust how strong it tastes by changing how much coffee you add. Instant espresso gives a bold flavor, while brewed coffee makes it a bit softer in flavor.
When baked right, the custard is soft and silky but still holds its shape. The sugar crust should be crisp and crack with the back of your spoon and it brings the best contrast with the smooth custard.

Just a few ingredients

Heavy cream: this brings that silky rich texture.
Instant espresso: or a shot of fresh espresso. You can add more than I suggest but don’t over-do it or it can be bitter.
Egg yolks: For the custard base.
Granulated sugar: Some for the base and the topping
Salt and vanilla: to round out the flavors.

Method

Preheat the oven and get all your ingredients ready.

A stainless steel saucepan filled with coffee cream, placed on a textured pinkish-beige surface.

Heat the cream and coffee together in a saucepan until it’s just before a simmer.

A hand whisks a egg yolks in a light blue bowl, placed on a textured, beige countertop.

While the cream is heating, whisk the egg yolks with the granulated sugar.

A hand holds a whisk in a blue bowl while a creamy liquid is being poured in from a metal bowl above, mixing ingredients on a light countertop.

Stream the cream into the egg-sugar mixture slowly, whisking constantly so you don’t scramble the eggs.

A square metal baking pan holds four white ramekins. Two are empty, one contains a coffee creme brulee mixture, and the last is being filled from a pitcher.

Scoop off any foam that has formed on top of the custard then divide over ramekins in a baking dish.

Four round white ramekins filled with a coffee creme brulee are placed in a square metal baking pan. Water is being poured in for a water bath.

Pour hot water into the dish so it reaches roughly halfway up the sides of the ramekins into a round.

Four ramekins of crème brûlée are arranged on a textured surface. A spoon is sprinkling sugar onto one dessert, while another ramekin is already topped with a layer of sugar, ready to be caramelized.

Bake until the custard is set but still slightly wobbly in the centre, then let them chill for 4 hours at least before topping with sugar.

Note: The custard should wobble gently in the centre when you shake the ramekin a little. If it’s too runny and sloshy, it needs more bake time. If it’s too firm, it may have over-baked.

Four ramekins of crème brûlée sit on a textured surface; two have caramelized tops, one is being torched, and one is topped with granulated sugar, with a blowtorch visible in the lower left corner.

When ready to serve, sprinkle sugar evenly across each custard and melt with a kitchen torch or under the broiler.

Overhead view of two ramekins of coffee crème brûlée with caramelized sugar tops, surrounded by coffee beans on a light textured surface. A silver spoon is visible in the corner.

Let the caramel harden and cool for a few minutes then serve.

Troubleshooting tips

Caramelizing the top: Once the custards are completely chilled, sprinkle a thin, even layer of fine sugar on top. If you have a kitchen torch, move the flame in small circles until the sugar melts and turns deep golden. Keep the torch a few inches away and avoid staying in one spot for too long. If you don’t have a torch, place the ramekins under a hot oven grill and watch closely. Let the tops cool for a few minutes before serving so the sugar hardens.
Water bath baking: The water bath helps the custards bake evenly and stay silky. Set the ramekins in a deep baking dish and pour in hot water until it reaches halfway up the sides. Bake until the edges are set but the center still has a light wobble. If the custard turns grainy, the oven was too hot or the water level was too low. Check that the oven temperature is gentle and consistent.
If the custard won’t set: The oven may be too cool, or the custards just need longer in the oven. An oven thermometer helps make sure the temperature is accurate. Always strain the custard and remove any foam before baking so it sets evenly on top. Let the baked custards cool completely, then chill for at least four hours before adding the sugar topping.

A close-up of a dish of crème brûlée with a caramelized sugar crust, partially cracked to reveal creamy coffee-colored custard—reminiscent of the rich fillings in Blueberry Hand Pies with Pie Crust. A spoon scoops up the silky dessert.

Storing

Crème brûlée keeps well in the fridge for up to three days before caramelizing. Cover each ramekin tightly so it doesn’t absorb any fridge smells. When you’re ready to serve, sprinkle on the sugar and torch or broil just before serving.

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