Introduction

Coffee Crème Brûlée combines the rich, creamy texture of classic crème brûlée with a delightful coffee twist. This elegant dessert is perfect for special occasions or simply indulging your coffee cravings at home.

The image shows a round white ceramic dish filled with crème brûlée, featuring a thin, shiny, caramelized golden-brown sugar crust on top. The crust is cracked, revealing a smooth, creamy, pale yellow custard layer underneath. A silver spoon dips into the custard, scooping up a thick portion from the center, creating a visual contrast between the glossy burnt sugar surface and the soft custard below. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (475ml) 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

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. Bring a large kettle of water to a boil.
Step 2: 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 dissolves and the mixture is warm but not boiling.
Step 3: In a large bowl, whisk the egg yolks until smooth. Gradually add the warm cream mixture to the yolks in a slow stream, whisking constantly to blend without cooking the eggs.
Step 4: In a small bowl, mix the instant espresso powder and Kahlua until dissolved. Stir this into the custard mixture, then strain everything through a fine mesh sieve into a large measuring cup or bowl with a spout to ensure a silky texture.
Step 5: Pour the custard evenly into the ramekins. Carefully pour hot water into the baking pan until it reaches halfway up the sides of the ramekins. Bake for 25 to 35 minutes (up to 40-45 minutes for deeper ramekins), until the custards are set but the centers still jiggle slightly when shaken.
Step 6: Remove the ramekins from the water bath and transfer to a wire rack to cool completely, about 4 hours. Cover with plastic wrap and refrigerate for at least a few hours or up to two days in advance.
Step 7: When ready to serve, sprinkle 1 tablespoon of sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar, rotating the ramekin to evenly brown the topping. Serve immediately to enjoy the signature crisp crust.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder to 1½ tablespoons.
If you don’t have Kahlua, substitute with another coffee liqueur or a teaspoon of strong brewed espresso.
Use a small metal spoon dipped in hot water to smooth the custard surface before caramelizing for an even crust.

Storage

Cover the chilled custards tightly with plastic wrap and store in the refrigerator for up to 2 days before caramelizing the tops. After caramelizing, serve immediately as the crust will soften if refrigerated. If needed, you can re-caramelize the sugar just before serving.

How to Serve

A close-up image of a white ceramic dish filled with crème brûlée, showing one layer of smooth, pale yellow custard under a thick, glossy, caramelized sugar crust that is cracked in the center, revealing the creamy texture beneath. The caramelized top has a dark golden brown color with shiny, glass-like shards that reflect light. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Coffee Crème Brûlée ahead of time?

Yes, you can prepare the custards up to two days in advance and keep them refrigerated without the caramelized sugar. Add the sugar topping and torch it just before serving for the freshest texture.

What if I don’t have a kitchen torch?

If you don’t have a kitchen torch, you can place the ramekins under a broiler set on high. Watch closely and broil only until the sugar melts and caramelizes to avoid burning.