Coffee Crème Brûlée Recipe

Introduction

Coffee Crème Brûlée is a delightful twist on the classic French dessert, combining rich custard with the bold flavors of espresso and Kahlua. This creamy, caramelized treat is perfect for impressing guests or indulging yourself after dinner.

Ingredients

• 2 cups (473ml) heavy cream
• ¼ cup (50g) granulated sugar, plus ¼ cup more for the topping
• Pinch of Kosher salt
• 5 large egg yolks, room temperature
• 1 Tbsp instant espresso powder
• 1 Tbsp Kahlua
• Hot water (for baking)

Instructions

1. Step 1: Preheat your oven to 300°F (150°C) and place a rack in the center. Arrange four ramekins in a 9×9-inch baking pan. Boil a large kettle of water for later.
2. Step 2: In a medium saucepan, combine the heavy cream, ¼ cup granulated sugar, and a pinch of Kosher salt. Warm over medium heat, stirring occasionally, until the sugar dissolves. Do not boil.
3. Step 3: Whisk the egg yolks in a large bowl. Gradually add the warm cream mixture to the yolks, whisking constantly to blend and prevent curdling.
4. Step 4: In a small bowl, dissolve the instant espresso powder in the Kahlua, then stir this mixture into the custard. Strain the mixture through a fine mesh sieve into a large bowl or measuring cup with a spout.
5. Step 5: Pour the custard evenly into the ramekins. Pour the hot water into the baking pan until it reaches halfway up the sides of the ramekins. Carefully transfer the pan to the oven and bake for 25–35 minutes, or until the custards are set but still jiggle slightly in the center.
6. Step 6: Remove the ramekins from the water bath and cool completely on a wire rack, about 4 hours. Cover with plastic wrap and refrigerate for at least a few hours or up to two days before serving.
7. Step 7: Just before serving, sprinkle 1 tablespoon of granulated sugar evenly on each custard. Using a kitchen torch, melt and caramelize the sugar until it forms a crisp, golden crust. Serve immediately.

Tips & Variations

• Use freshly brewed espresso instead of instant powder for a deeper coffee flavor.
• Swap Kahlua for another coffee liqueur or omit for a non-alcoholic version.
• Ensure egg yolks are at room temperature to prevent lumps when combining with warm cream.

Storage

Store crème brûlée covered with plastic wrap in the refrigerator for up to 2 days. Caramelize the sugar crust just before serving to keep it crisp. Leftovers can be gently reheated in a water bath but are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Coffee Crème Brûlée without alcohol?

Yes, you can omit the Kahlua or replace it with an equal amount of coffee or vanilla extract for flavor without alcohol.

How do I know when the custard is done baking?

The custard is done when the edges are set but the center still jiggles slightly when shaken gently. It will firm up completely after chilling.

Coffee Crème Brûlée Recipe

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4.9 from 137 reviews

This Coffee Crème Brûlée is a luxurious twist on the classic French dessert, infused with rich espresso and Kahlua for a delightful coffee flavor. Creamy custard baked to perfection and topped with a crisp, caramelized sugar crust offers an indulgent treat that’s perfect for any special occasion or coffee lover’s craving.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 35 minutes (plus 4 hours cooling time)
• Total Time: 4 hours 50 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Custard Base

• 2 cups (473ml) heavy cream
• ¼ cup (50g) granulated sugar, plus ¼ cup more for topping
• Pinch of Kosher salt
• 5 large egg yolks, room temperature
• 1 Tbsp instant espresso powder
• 1 Tbsp Kahlua

Water Bath

• Hot water (enough to reach halfway up ramekins)

Instructions

1. Prepare the ramekins. Preheat your oven to 300°F (150°C) with a rack in the center. Arrange four ramekins inside a 9×9-inch baking pan. Bring a large kettle of water to a boil to prepare for the water bath.
2. Warm the cream mixture. In a medium saucepan over medium heat, combine the heavy cream, ¼ cup granulated sugar, and a pinch of kosher salt. Stir occasionally until the sugar fully dissolves and the mixture is warm but not boiling.
3. Mix in the egg yolks. In a large bowl, whisk the five room temperature egg yolks until smooth. Slowly pour the warm cream mixture into the yolks a little at a time while whisking constantly to temper the eggs and prevent curdling.
4. Add espresso powder and Kahlua. In a small bowl, whisk the instant espresso powder with the Kahlua until dissolved. Stir this mixture into the tempered cream and egg yolks. Strain the custard through a fine mesh sieve into a large bowl or measuring cup with a spout to remove any lumps.
5. Bake the custards. Evenly divide the custard mixture among the ramekins. Place the baking pan with ramekins into the oven. Carefully pour the hot water into the pan until it reaches at least halfway up the sides of the ramekins, creating a water bath. Bake for 25 to 35 minutes, or up to 40-45 minutes depending on ramekin depth, until the custard is set but the center still jiggles slightly when shaken.
6. Chill the custards. Remove the ramekins from the water bath and transfer them to a wire rack to cool completely, about 4 hours. Cover each with plastic wrap and refrigerate for at least several hours or up to 2 days before serving.
7. Brûlée the tops. When ready to serve, sprinkle about 1 tablespoon of granulated sugar evenly over each custard surface. Use a kitchen torch to melt and caramelize the sugar, rotating the ramekin to form a crisp, golden-brown crust. Serve immediately to enjoy the perfect contrast of creamy custard and crunchy topping.

Notes

• Ensure egg yolks are at room temperature to avoid scrambling when mixing with warm cream.
• Use a fine mesh sieve to achieve a silky smooth custard texture by straining out any cooked egg bits.
• The water bath helps the custard cook gently and evenly to prevent cracking.
• Cook times may vary based on ramekin size and depth; custards are done when they jiggle slightly in the center.
• For a non-alcoholic version, substitute Kahlua with coffee extract or extra espresso powder.
• Use a kitchen torch for best caramelized crust; alternatively, place under a broiler for 1-2 minutes watching closely.
• Leftovers can be refrigerated for up to 2 days but are best consumed fresh after caramelizing the sugar.

Keywords: Coffee Crème Brûlée, coffee dessert, espresso custard, crème brûlée recipe, Kahlua dessert, classic French dessert, baked custard