Coffee Crème Brûlée

Espresso Crème Brûlée – A Classic Dessert with a Bold Twist

If you’re a fan of rich flavors and creamy textures, this Espresso Crème Brûlée is a dessert you must try. It combines the velvety smoothness of classic crème brûlée with the bold taste of espresso, creating a sophisticated and indulgent treat. Perfect for special occasions or just because, this dessert will impress with its delicate custard base and caramelized sugar topping.

Why You’ll Love This Espresso Crème Brûlée

This recipe takes the traditional crème brûlée up a notch by adding espresso, giving the custard a gentle coffee flavor that pairs beautifully with the creamy base. The touch of Kahlua adds an extra layer of richness, making each bite indulgent yet balanced. Plus, the satisfying crack of caramelized sugar on top is the perfect finish to this dessert.

Espresso Crème Brûlée Recipe

Ingredients

• 2 cups heavy cream
• ¼ cup granulated sugar (plus 4 tablespoons for topping)
• Pinch of Kosher salt
• 4 large egg yolks
• 1 teaspoon instant espresso powder
• 1 tablespoon Kahlua

Directions

Prepare the Ramekins:

1. Preheat the oven to 300°F (150°C) and position the rack in the center.
2. Place 4 ramekins in a 9×9 baking pan and set a large kettle of water to boil.

Warm the Cream Mixture:

1. In a medium saucepan over medium heat, combine the heavy cream, ¼ cup sugar, and a pinch of Kosher salt.
2. Cook, stirring occasionally, until the sugar fully dissolves and the mixture is warm (do not boil).

Incorporate the Egg Yolks:

1. In a large mixing bowl, whisk the egg yolks.
2. Gradually pour in the warm cream mixture, a little at a time, whisking constantly to temper the eggs without cooking them.

Add Espresso Flavor:

1. In a small bowl, dissolve the instant espresso powder in the Kahlua.
2. Stir this espresso mixture into the custard, then strain through a fine mesh sieve into a measuring cup or bowl with a spout.

Bake the Custards:

1. Pour the custard mixture evenly into the ramekins.
2. Fill the baking dish with enough hot water to reach halfway up the sides of the ramekins.
3. Carefully transfer to the oven and bake for 25-35 minutes (or up to 40-45 minutes for deeper ramekins) until the custards are just set. The centers should have a slight jiggle when gently shaken.

Chill:

1. Remove the ramekins from the water bath and allow them to cool on a wire rack for about 4 hours.
2. Cover with plastic wrap and refrigerate for a minimum of 2 hours, or up to 2 days.

Caramelize the Sugar Topping:

1. When ready to serve, sprinkle 1 tablespoon of sugar evenly over each custard, rotating the ramekin to cover the surface.
2. Using a kitchen torch, melt the sugar until it caramelizes and forms a golden-brown crust. Serve immediately.

Recipe Details

• Prep Time: 10 minutes
• Cooking Time: 35 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 45 minutes
• Calories: 310 kcal per serving
• Servings: 4 servings

Tips for Perfect Espresso Crème Brûlée

• Slowly Temper the Eggs: Pour the cream mixture slowly into the egg yolks to prevent them from curdling.
• Watch for a Slight Jiggle: When baking, the custards are done when the center still has a gentle jiggle. They will continue to set as they cool.
• Use a Kitchen Torch for Best Results: The kitchen torch gives the caramelized sugar an even, crispy layer. If you don’t have one, use the broiler, but watch closely to prevent burning.

Serving Suggestions

This Espresso Crème Brûlée is a stand-alone dessert, but here are a few ideas to make it extra special:

• Garnish with Fresh Berries: Strawberries or raspberries add a burst of color and sweetness.
• Serve with Biscotti: A small biscotti on the side complements the coffee flavors and adds texture.
• Dust with Cocoa Powder: A light dusting of cocoa powder over the sugar topping enhances the espresso notes.

Storing Leftovers

If you have any leftovers, cover each ramekin tightly with plastic wrap and store in the refrigerator for up to 2 days. Hold off on caramelizing the sugar topping until just before serving for the best texture.

Final Thoughts

This Espresso Crème Brûlée is a delightful dessert that combines creamy custard with the bold flavor of espresso and the satisfying crack of caramelized sugar. It’s elegant, easy to prepare in advance, and perfect for a memorable end to any meal. Treat yourself and your guests to this rich, flavorful dessert that’s sure to impress.

Coffee Crème Brûlée

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• Author: Dulcia
• Total Time: 2 hours 45 minutes
• Yield: 4 1x

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Description

Coffee Crème Brûlée is a luxurious dessert that combines the rich, smooth texture of traditional custard with bold espresso notes. The infusion of Kahlua and instant espresso powder brings out a deep, coffee aroma, balancing beautifully with the creaminess of the custard. The final touch is a caramelized sugar crust, creating a satisfying crack with every spoonful.

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Ingredients

Scale 1x2x3x

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

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Instructions

Prepare the Ramekins:
Preheat the oven to 300°F (150°C) and position the rack in the center. Place 4 ramekins in a 9×9 baking pan and set a large kettle of water to boil.
Warm the Cream Mixture:
In a medium saucepan over medium heat, combine the heavy cream, ¼ cup sugar, and a pinch of Kosher salt. Cook, stirring occasionally, until the sugar fully dissolves.
Incorporate the Egg Yolks:
In a large mixing bowl, whisk the egg yolks. Gradually pour in the warm cream mixture, a little at a time, whisking constantly to temper the eggs without cooking them.
Add Espresso Flavor:
In a small bowl, dissolve the instant espresso powder in Kahlua. Stir this into the cream mixture, then strain the custard through a fine mesh sieve into a measuring cup or bowl with a spout.
Bake the Custards:
Pour the custard mixture evenly into the ramekins. Fill the baking dish with enough hot water to reach halfway up the sides of the ramekins. Carefully transfer to the oven and bake for 25-35 minutes (up to 40-45 minutes for deeper ramekins) until the custards are just set. The centers should have a slight jiggle when gently shaken.
Chill:
Remove the ramekins from the water bath and allow them to cool on a wire rack for about 4 hours. Cover with plastic wrap and refrigerate for a minimum of 2 hours, or up to 2 days.
Caramelize the Sugar Topping:
When ready to serve, sprinkle 1 tablespoon of sugar evenly over each custard, rotating to cover the surface. Using a kitchen torch, melt the sugar until it caramelizes and forms a golden-brown crust. Serve immediately.

• Prep Time: 10 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 310