Description
Velvety custard, bold coffee notes, and a sugar top that cracks like your favorite crime show plot twist—this Coffee Crème Brûlée is the kind of dessert that makes you feel like you’ve mastered Parisian patisserie in your own kitchen. Born from panic, perfected by torchlight, and beloved by dinner guests everywhere, this recipe is your golden ticket to dessert legend status. No drama, no pastry degree—just pure, sweet satisfaction.
Ingredients
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2 cups heavy cream
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½ cup whole milk
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2 tbsp instant espresso or ¼ cup ground coffee
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5 egg yolks
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½ cup granulated sugar (plus extra for topping)
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1 tsp vanilla extract
Instructions
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Infuse the Cream: In a saucepan, heat cream, milk, and coffee until just simmering. Steep 10 mins, then strain to remove grounds.
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Whisk Yolks + Sugar: Beat until pale and creamy, about 2 minutes.
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Temper Carefully: Slowly add warm cream to egg mixture while whisking constantly.
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Strain Again (Optional): For ultra-smooth custard, strain one more time before pouring.
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Bake in Water Bath: Pour into ramekins. Place in a deep pan, add hot water halfway up sides. Bake at 325°F (160°C) for 30–35 mins until just set.
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Cool & Chill: Cool to room temp, then refrigerate at least 4 hours or overnight.
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Torch It: Sprinkle sugar over each custard and caramelize with a kitchen torch or under a broiler.
Notes
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Use fresh egg yolks for the smoothest set.
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Don’t skip the chilling—this firms up the custard to perfection.
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Torch in a circular motion for even caramelization.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320 Per Serving
- Sugar: 19g
- Fat: 26g
- Carbohydrates: 21g
- Protein: 5g