Espresso Crème Brûlée

Submitted by AmyInCA
Submitted by AmyInCA
Crème brûlée, also known as burnt cream, is a dessert consisting of a creamy custard base topped with a contrasting layer of hard and crunchy caramel (the burnt sugar). Today’s recipe calls for instant espresso powder that gives this dessert the rich, earthy and dark roasted espresso flavor. If you’re a coffee lover, you’ve got to give this dessert a try.


Makes: 4 (6oz) ramekins


1½ cups heavy cream ¼ cup vanilla sugar (plus more for torching on top) 4 large egg yolks 1 teaspoon vanilla extract 1 tablespoon coffee liqueur (I used Kahlua) 1½ tablespoons instant espresso powder ¼ teaspoon kosher salt (boiling water for water bath)

Nutritional information

No nutrition information available


Preheat the oven to 300 degrees F. In a medium saucepan, heat the cream and sugar on medium low heat until mixture comes to a simmer. Stir to make sure the sugar is completely dissolved and remove from heat. In a large heat proof bowl, whisk the egg yolks, slowly add half of the hot cream mixture into the yolks while whisking constantly. Pour the egg yolk mixture back into the saucepan with the cream mixture and cook on low heat until the mixture is thickened, or reach 170 degree F. Remove from heat, stir in the vanilla, chocolate liqueur, espresso powder and salt. Place a sieve over a heat proof measuring cup with a beaker; then pour the custard mixture into the measuring cup. Evenly divide the mixture into four 4-ounce ramekins until almost full. Place the ramekins in a roasting pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 45 minutes, or until the custards are almost set and still giggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature on a wire rack, and refrigerate until firm. To serve, sprinkle ¾ teaspoon of sugar evenly on the top of each ramekin. Turn ramekin around and gently tab the sides to evenly distribute the sugar on the surface. Heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens. Enjoy.