Crème Brûlée Moka Pot with Vanilla Bean

A creamy coffee treat with rich vanilla bean and caramelized sugar crunch

Love crème brûlée and coffee? This Crème Brûlée Moka Pot combines the best of both worlds! Rich espresso-style coffee meets smooth vanilla bean custard, topped with that classic caramelized sugar crack we all love.

This recipe uses a Moka pot to create a strong coffee base that perfectly complements the creamy vanilla custard. Made with real vanilla beans and your favorite medium-dark roast coffee, it's an impressive treat that's easier to make than you'd think. Perfect for weekend brunches or when you want to wow your coffee-loving friends!

Why You’ll Love This Recipe

This coffee dessert brings together two beloved classics in one delicious cup!

Real vanilla beans add authentic flavor and beautiful specks
Perfectly balanced coffee-to-cream ratio
Interactive experience of cracking the caramelized top
Can be made ahead and finished just before serving

Crème Brûlée Moka Pot with Vanilla Bean

A creamy coffee treat with rich vanilla bean and caramelized sugar crunch

Crème Brûlée, Coffee Dessert, Moka Pot, Vanilla Bean, French Dessert, Coffee Custard

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Equipment

Moka pot
2 ramekins
Kitchen torch
Saucepan
Whisk
Baking dish for water bath
Fine mesh strainer

Ingredients

2 cups whole milk
1 whole vanilla bean
4 large egg yolks
1/3 cup granulated sugar, plus more for topping
1/4 cup strong coffee from Moka pot (about 2 tablespoons ground coffee)
Pinch of salt
2 tablespoons demerara sugar (for brûlée topping)

Instructions

Split vanilla bean lengthwise and scrape seeds. Add both pod and seeds to milk in a saucepan
Heat milk mixture until just simmering. Remove from heat and let steep for 15 minutes
Brew coffee in Moka pot and let cool slightly
Whisk egg yolks with sugar until pale
Remove vanilla pod and slowly whisk warm milk into egg mixture
Stir in cooled coffee and salt
Pour into 2 ramekins and place in a water bath
Bake at 325°F (165°C) for 30-35 minutes until set but slightly jiggly
Chill for at least 4 hours or overnight
Before serving, sprinkle each with demerara sugar and torch until caramelized

Pro Tips

Use fresh, whole vanilla beans and scrape all the seeds for maximum flavor
Let the coffee cool slightly before adding to prevent curdling
Chill thoroughly (at least 4 hours) before adding the sugar top
Use a kitchen torch in a circular motion for even caramelization
Serve immediately after torching for the best cracking experience

Calories: 385kcal, Carbohydrates: 42g, Protein: 9g, Fat: 21g, Saturated Fat: 11g, Cholesterol: 225mg, Sodium: 120mg, Potassium: 245mg, Sugar: 38g, Calcium: 165mg, Iron: 1mg

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Hot

Beverage

Dessert

French