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Coffee Crème Brûlée Recipe

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★★★★★

4.8 from 686 reviews

This Coffee Crème Brûlée recipe combines the classic creamy custard base with rich coffee flavor from instant espresso powder and Kahlua. The custards are baked gently in a water bath, then topped with a caramelized sugar crust for a perfect balance of silky texture and a crunchy finish. Ideal for an elegant dessert that can be prepared a day ahead and finished right before serving.

Ingredients

Scale

Custard Base

  • 2 cups (475ml) heavy cream
  • ¼ cup (50g) granulated sugar
  • Pinch of Kosher salt
  • 5 large egg yolks, room temperature
  • 1 Tbsp instant espresso powder
  • 1 Tbsp Kahlua

Topping

  • ¼ cup (50g) granulated sugar, divided (¼ cup for custard, ¼ cup for topping)
  • Hot water (for water bath)

Instructions

  1. Prepare the ramekins. Preheat your oven to 300°F (150°C) and place a rack in the center. Arrange 4 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 2 cups heavy cream, ¼ cup granulated sugar, and a pinch of Kosher salt. Stir occasionally and heat until the sugar dissolves and the mixture is warm but not boiling.
  3. Mix in the egg yolks. In a large mixing bowl, whisk 5 room temperature egg yolks until smooth. Slowly pour the warm cream mixture into the yolks a little at a time, whisking constantly to temper the eggs and combine fully without curdling.
  4. Add espresso powder and Kahlua. In a small bowl, dissolve 1 tablespoon of instant espresso powder with 1 tablespoon Kahlua. Stir this mixture into the custard base, then strain the entire custard through a fine mesh sieve into a large measuring cup or bowl to remove any lumps or coagulated egg.
  5. Bake the custards. Evenly divide the custard mixture into the prepared ramekins. Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins, creating a bain-marie (water bath). Carefully place the pan in the oven and bake for 25-35 minutes, or 40-45 minutes if ramekins are deeper, until the custards are just set with centers slightly jiggly when shaken.
  6. Cool and refrigerate. Remove the ramekins from the water bath and transfer them to a wire rack to cool completely for about 4 hours. Cover each ramekin tightly with plastic wrap and refrigerate for at least a few hours, or up to 2 days in advance.
  7. Caramelize the sugar topping. When ready to serve, sprinkle about 1 tablespoon granulated sugar evenly over the top of each custard. Using a kitchen torch, melt and caramelize the sugar by moving the flame constantly until it beads, turns golden brown, and forms a crisp, glass-like crust. Serve immediately for the best texture contrast.

Notes

  • Ensure egg yolks are at room temperature to avoid curdling when mixing with warm cream.
  • A water bath is crucial for gentle, even cooking of the custard.
  • Use a kitchen torch for best caramelized crust; if unavailable, broil the ramekins briefly watching carefully.
  • The custard can be made 2 days ahead and refrigerated until ready to finish.
  • Oven times may vary depending on the depth of the ramekins.

Keywords: coffee crème brûlée, coffee custard, espresso dessert, classic crème brûlée, baked custard, caramelized sugar topping

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