Coffee Crème Brûlée is a delightful fusion of classic French dessert and rich coffee flavors. This indulgent treat originated in the bustling cafes of Paris, where pastry chefs sought to combine the city's love for both coffee and creamy desserts.
Our recipe uses a medium-dark roast coffee, freshly ground and steeped in warm cream to infuse maximum flavor. The custard is carefully baked in a water bath to achieve a silky-smooth texture. The pièce de résistance is the caramelized sugar topping, cracked with a spoon to reveal the luscious coffee-infused custard beneath. This dessert is a perfect balance of bitter coffee notes and sweet, creamy indulgence.
Why You’ll Love This Recipe
You'll fall in love with this Coffee Crème Brûlée because:
- It's a unique twist on a classic dessert
- The coffee flavor adds depth and complexity
- The contrast between the crisp topping and smooth custard is irresistible
- It's perfect for impressing guests at dinner parties
- You can customize the coffee strength to your liking
Coffee Crème Brûlée
A luxurious coffee-infused custard with a crisp caramelized sugar topping
Equipment
- Saucepan
- Fine-mesh sieve
- Mixing bowls
- Whisk
- Ramekins
- Baking dish
- Kitchen torch
Ingredients
- 2 cups heavy cream
- 1/4 cup freshly ground medium-dark roast coffee
- 4 egg yolks
- 1/4 cup granulated sugar, plus extra for topping
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 300°F (150°C).
- In a saucepan, heat cream and coffee grounds until just simmering. Remove from heat and let steep for 15 minutes.
- Strain the cream mixture through a fine-mesh sieve.
- In a bowl, whisk egg yolks, sugar, vanilla, and salt until pale and creamy.
- Slowly whisk the warm cream into the egg mixture.
- Divide the mixture among four ramekins.
- Place ramekins in a baking dish filled with hot water halfway up the sides of the ramekins.
- Bake for 35-45 minutes until custards are set but still slightly jiggly in the center.
- Refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle sugar evenly over each custard.
- Use a kitchen torch to caramelize the sugar until golden and crisp.
- Let stand for 5 minutes before serving.
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