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Coffee Crème Brûlée

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Elien Lewis
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.
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A close-up of a spoon breaking into the caramelized sugar top of a creamy coffee crème brûlée in a white ramekin.
Prep Time 10 minutes
Cook Time 40 minutes
4 hours
Total Time 4 hours 50 minutes
Servings 4

Ingredients
 
 

  • 420 g heavy cream
  • 1 1/4 Tablespoons instant espresso powder or 1 shot strong espresso
  • 70 g granulated sugar
  • 4 large egg yolks
  • 1/2 teaspoon vanilla extract
  • Pinch salt

Topping

  • Granulated sugar

Instructions
 

  • Preheat your oven to 300°F / 150°C. Position the rack in the center.
  • Bring a jug of water to the boil.
  • Heat the cream and espresso in a saucepan until just simmering but not boiling, then remove it from heat. 420 g heavy cream, 1 1/4 Tablespoons instant espresso powder
  • In a large bowl, whisk together the sugar, egg yolks, vanilla and salt until thick and slightly paler. 70 g granulated sugar, 4 large egg yolks, 1/2 teaspoon vanilla extract, Pinch salt
  • Gradually stream the hot cream into the egg mixture, whisking constantly so the egg yolks don’t curdle. Placing the bowl on a lightly dampened tea towel can help stop it moving on the bench while you whisk. Strain the mixture through a sieve into a jug and use a spoon to scoop off any foam that has accumulated.
  • Add four 6-ounce ramekins to a deep roasting pan, then evenly divide the custard mixture among them.
  • Carefully pour hot boiled water into the roasting pan until halfway up the sides of the ramekins, taking care not to splash water into the custard.
  • Bake for around 40 minutes until set but still with a wobble to the custard. If the center still looks sloshy, it’s not quite ready. Every oven will be different, so check your custards.
  • Remove the ramekins from the water bath, and cool them to room temperature on a wire rack for 20 minutes, then refrigerate them for at least 4 hours.
  • When ready to serve, sprinkle about two teaspoons of sugar evenly over each cold custard. Caramelize the sugar with a kitchen torch until the sugar has melted and turned a deep golden brown. Allow the caramel to cool, then serve. Granulated sugar

Notes

Use a cook’s blowtorch to melt the sugar on top the custard. If you don’t have one, you could also let the sugar melt under the broiler but take care they don’t burn. 

Nutrition

Serving: 1custardCalories: 458kcalCarbohydrates: 28gProtein: 5gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 285mgSodium: 33mgPotassium: 109mgFiber: 0.2gSugar: 27gVitamin A: 1569IUVitamin C: 3mgCalcium: 85mgIron: 1mg
Keyword Coffee, Crème Brûlée, Espresso
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