Easy Coffee Creme Brulee recipe – rich, creamy espresso flavored custard topped with a crispy caramelized sugar crust. This make-ahead dessert is a coffee lover’s delight!
Friends, I love a good Creme Brulee. It’s deliciously decadent, feels luxurious and is one of my favorite desserts.
This version is similar to the classic dessert with the addition of rich, deep coffee flavor.
If you thought it was hard to make at home, let’s hold hands and dispel that myth right now.
WHAT I LOVE ABOUT THIS RECIPE:
- This classic French dessert looks elegant and hard to make, but it couldn’t be easier!
- The delicious creamy custard packed melts in your mouth.
- It’s a great make-ahead. Just add sugar and brulee right before serving.
TIPS FOR THE BEST CREME BRULEE:
- Deeper ramekins (instead of shallow ones) may require a little more baking time.
- Be sure to temper the eggs or they may scramble when you add them to the hot cream.
- Bake the custards in a water bath (called bain-marie) to distribute heat evenly.
- Wait until just before serving to add the even layer of sugar and torch it.
WHAT IS CREME BRULEE?
Creme Brulee is a rich custard baked dessert made from cream, egg yolks, sugar and vanilla.
This version also has espresso powder giving it a delicious, rich coffee flavor.
WHAT’S IN CREME BRULEE?
- heavy cream
- vanilla extract
- instant espresso powder
- granulated sugar
- sea salt
- egg yolks
- boiling water
- Kitchen torch
- 6 small oven safe ceramic ramekins
- Extra granulated sugar for the top of the custards.
HOW TO MAKE COFFEE CREME BRULEE:
Preheat the oven to 325 degrees. Heat about 2 cups of water to boiling in a kettle.
Add heavy cream to a medium saucepan over medium heat.
Add vanilla extract, espresso powder, sea salt and 1/4 cup + 2 tablespoons sugar stirring constantly until the cream mixture is at a soft boil and the sugar is dissolved.
Whisk to blend in the espresso powder, then bring to a soft boil until sugar is dissolved stirring constantly. Remove from heat and reserve.
Whisk yolks and 1/4 cup of sugar in a medium size bowl until smooth.
Temper the eggs by whisking 1/4 cup of the cream mixture into the eggs.
Add egg mixture to the cream stirring until the sugar is completely dissolved.
Place ramekins into a baking pan or large roasting pan then divide the creamy liquid between them (it helps to transfer the liquid to a container with a pour spout).
Carefully pour the hot water around the ramekins so that it comes about halfway up the sides of them.
Bake 30-35 minutes, checking at the 30 minute mark. Cooking time will vary with the size of the ramekins and individual ovens.
HOW TO KNOW WHEN CREME BRULEE IS DONE:
To check for doneness, gently tap the side of the ramekin with a butter knife. The custard should be set but with a slight jiggle to it. If they’re too loose, continue baking a few more minutes.
Remove the roasting pan from the oven then carefully transfer the ramekins to a wire rack. I slid a spatula under each ramekin then carefully lifted it out.
HOW TO FINISH THE CREME BRULEE:
- Cool the custards for 1 hour at room temperature then cover with plastic wrap and refrigerate at least 4 hours up to overnight.
- Just before serving, sprinkle a thin layer of sugar over the top (about 1 tablespoon per – depending on the size of the ramekins).
- Caramelize the sugar with a handheld torch until the sugar is a light golden brown and hardened (this will take a couple minutes) then serve right away.
- Note: You can use your oven broiler if you don’t have a kitchen torch but watch closely – edges can burn quickly.
- Enjoy plain or with a dollop of whipped cream and fresh, seasonal fruit.
LOOKING FOR ANOTHER EASY DESSERT RECIPE?
Carrot Cupcakes with Cream Cheese Frosting
Grill OR Baked Mixed Berry Crisp
Enjoy!
Tried this recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME on social media! @agoudalife or #agoudalife
Easy Coffee Creme Brulee
Equipment
- 6 shallow oven safe ramekins
- kitchen blow torch
Ingredients
- 16 ounces heavy cream OR heavy whipping cream
- 2 teaspoons vanilla extract
- 4 teaspoons instant espresso powder
- 1/2 cup granulated sugar + 2 tablespoons
- 1/4 teaspoon sea salt
- 5 large egg yolks
- 2 cups boiling water
- extra granulated sugar for top of baked custard approx. 1 T per ramekin
Instructions
- Prehrat the oven to 325 degrees. Heat about 2 cups of water to boiling in a kettle.
- Add heavy cream to a medium saucepan over medium heat.
- Add vanilla extract, espresso powder, sea salt and 1/4 cup + 2 tablespoons sugar stirring constantly until the cream mixture is at a soft boil and the sugar is dissolved.
- Whisk to blend in the espresso powder, then bring to a soft boil until sugar is dissolved stirring constantly. Remove from heat and reserve.
- Whisk yolks and 1/4 cup of sugar in a medium size bowl until smooth.
- Temper the eggs by blending 1/4 cup of the cream mixture into the eggs then add egg mixture to the cream stirring until the sugar is completely dissolved.
- Place ramekins into a large baking pan then divide the creamy liquid between them (it helps to transfer the liquid to a container with a pour spout).
- Pour the hot water around the ramekins so that it comes about halfway up the sides of them. Bake 30-35 minutes, checking at the 30 minute mark. Cooking time will vary with the size of the ramekins and individual ovens,
- To heck for doneness gently tap the side of the ramekin with a butter knife. The custard should be set but with a slight jiggle to it. If they’re too loose, continue baking a few more minutes
- Remove the roasting pan from the oven then transfer the ramekins to a wire rack by sliding a spatula under each ramekin to life it out.
Finishing the Custards:
- Cool the custards for 1 hour at room temperature then cover with plastic wrap and refrigerate at least 4 hours up to overnight.
- Just before serving, sprinkle a thin layer of sugar over the top (about 1 tablespoon depending on the size of the ramekins).Caramelize the sugar with a handheld torch until the sugar is a light golden brown and hardened. Serve right away. Optional: add whipped cream and fresh fruit.