Decadent Coffee Crème Brûlée

This Coffee Crème Brûlée is a silky smooth espresso flavored custard with the iconic crunchy caramelized sugar top. Decadence at its finest.

There is something sensually extravagant about a creme brulee, which literally means burnt cream in French. However, it is deceptively easy to prepare and in fact, only takes about 25 minutes at most including prep and cooking time. How amazing is that?

Besides, it makes for an excellent treat when you’re entertaining guests for dinner as these dainty custard pots can be made a day ahead of time. In fact, I would highly recommended that you make these coffee creme brulees ahead of time. The custard once out of the oven, needs a good 4 hour period to set in the refrigerator. If you try to rush this process, the espresso infused custard won’t set and when you try to add the layer of caster sugar to torch it, it’ll all get messy.

The ideal creme brulee has a distinct layer of hardened caramelised sugar. The hard cracking sound is it’s signature identity. Beneath this crunchy caramelised sugar lies absolute decadence. The silky smooth custard, which is just set is smooth and melts in your mouth sending sensations that transport you to a different universe – foodgasm at its best!

Decadent Coffee Crème Brûlée

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• Total Time: 50 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

Silky smooth espresso custard with a crunchy caramelized sugar top. Decadence in every bite!

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Ingredients

Units USM Scale 1x2x3x

• 2.5 cups (591 ml) heavy cream
• 1 vanilla bean, split (or 2 tsp vanilla paste)
• 2 tsp espresso powder (or one shot of espresso)
• 0.5 cups (118 ml) granulated sugar
• 6 large egg yolks

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Instructions

1. Cut vanilla beans in half lengthwise and scrape out the seeds using the back of a knife. Skip this step if using vanilla bean paste.
2. In a thick-bottomed saucepan over medium-low heat, cook heavy cream, vanilla beans or paste, espresso powder, and 50 grams (¼ cup) of sugar, stirring constantly, until the mixture boils. Remove from heat, cover, and let steep for 10 minutes.
3. Preheat oven to 325°F (163°C). Place 4-6 (6-8oz) ramekins in a large roasting pan.
4. In a large bowl, beat the remaining ¼ cup of sugar and egg yolks until pale yellow and light.
5. Remove vanilla bean pods from the cream mixture. Slowly pour the cream into the egg mixture while whisking on low speed to prevent curdling. Strain the mixture through a sieve and pour evenly into the ramekins.
6. Pour boiling water into the roasting pan to come halfway up the sides of the ramekins.
7. Bake for 25-40 minutes, or until the centers are set but slightly jiggly. Remove from oven and place the roasting pan on a wire rack.
8. After 5 minutes, remove ramekins from the roasting pan and let cool for 1 hour on a wire rack. Wrap in plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
9. Before serving, sprinkle 1.5 tablespoons of sugar over each creme brulee, swirling to spread evenly. Use a kitchen torch to caramelize the sugar until hardened.
10. Serve immediately with berries, if desired.

Notes

• For a stronger coffee flavor, use freshly brewed espresso instead of espresso powder.
• To prevent curdling, temper the egg yolks by slowly whisking in a small amount of the hot cream mixture before adding the rest.
• Store leftover crème brûlée in the refrigerator for up to 3 days; the caramelized sugar may soften slightly.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Oven-Baking
• Cuisine: French-Inspired

Nutrition

• Serving Size: 1 ramekin
• Calories: 350
• Sugar: 25
• Sodium: 50
• Fat: 28
• Saturated Fat: 18
• Unsaturated Fat: 8
• Carbohydrates: 20
• Fiber: 1
• Protein: 4
• Cholesterol: 150

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