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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/coffee-creme-brulee-recipe/