Delicious Coffee Creme Brulee
- easy 6-ingredient recipe, perfect for special occasions
- creamy, and rich, coffee-flavored custard
- golden-brown, caramelized sugar topping
- gluten-free dessert
- fancy enough to serve it for Christmas, Valentine's Day, Mother's day and other events
- served in individual ramekins
What is Creme Brulee
Creme Brulee or Crème brûlée is a beautiful dessert, that is best served slightly chilled or at room temperature. It consists of two layers. The first, thick layer is a custard-like cream, that should be light and creamy. In our case, it's flavored with coffee, but adding vanilla paste to the cream is even more popular. The top layer is caramelized and beautifully golden-brown. After chilling the cream in the fridge for a couple of hours, sprinkle it generously with sugar and use a kitchen blow torch to create that stunning appearance. The dish originates from France and is usually served in ramekins, just like in this recipe.
How to make Coffee Creme Brulee
Making Coffee Creme Brulee at home takes time, I won't lie, but it is so worth it. This is how we make it:
- Brew coffee. Use a Nespresso machine or make freshly brewed espresso.
- Bring the heavy cream along with other ingredients to a boil.
- In a bowl, combine sugar and eggs, then add the cooked heavy cream mixture.
- Fill four ramekins with the cream and place them in a deep baking dish, then fill the baking dish with boiling water.
- Bake, then bring to room temperature and place in the fridge to chill for a couple of hours.
- Using a blow torch, create that beautiful caramelized top.
- Dig in.
How to store Coffee Creme Brulee
We can store this Coffee Creme Brulee in two ways.
Keep the baked Creme Brulee (step 5) in the fridge for up to three days before caramelizing it with a kitchen blow torch or we can keep the cooked custard (step 3) for Coffee Creme Brulee in the fridge for up to 4 days before baking and caramelizing.
Coffee Creme Brulee Recipe video
Check this quick and simple recipe video and learn how to make Coffee Creme Brulee at home. It's super simple and you will master it in no time.
Try these delicious coffee-flavored desserts too
- Vanilla Pudding with Coffee Surprise
- Chocolate Pots de Creme with Espresso
- Simple Espresso Cake
- Easy Classic Tiramisu
- Coffee-flavored Chocolate Truffles (Two ways)
- Flourless Espresso Chocolate Cake
Thanks to Nespresso for the amazing coffee machine Citiz & Milk and the Caramel Creme Brulee capsules. All the opinions are ours and we only share our honest opinions and recommendations for great products that we actually use.
METHOD
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make coffee
First, brew the coffee. Using a Nespresso coffee machine brew the Caramel Creme Brûlée capsule. If you don't have a Nespresso machine, don't worry. Simply brew fresh espresso coffee. You will need 45 ml of freshly brewed coffee. Preheat the oven to 140 °C / 280 °F and arrange the rack in the middle of the oven.
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combine creme brulee ingredients
In a saucepan, stir to combine the heavy cream, salt, vanilla paste, and freshly brewed coffee. Place the saucepan over medium-high heat and bring to a boil. Keep an eye on it at all times. Remove from the heat and set aside for 5 minutes.
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combine creme brulee ingredients
In a large bowl, stir to combine the egg yolks and sugar using a whisk until foamy and well combined. Gradually pour the heavy cream mixture over the egg yolks in a bowl while whisking continuously. This will slowly temper the eggs. Pour the mixture over the sieve into a large bowl or jug. Set aside for 10 - 15 minutes or until the foam collapses slightly on top of the surface of the cream.
TipBe careful not to pour the whole heavy cream mixture into the egg mixture at once, or you will get scrambled eggs. -
bake the creme brulee
Place four oven-safe ramekins (approx. 9 cm / 3.5-inches in diameter and 4.5 cm / 2-inch high) into a deep dish. Divide the creme brûlée mixture between the ramekins until they are about 3/4 full. Pour boiling hot water into the deep dish until it covers half of the ramekins. Carefully transfer the dish with the ramekins into the preheated oven. Bake 40 - 45 minutes at 140 °C / 280 °F or until the internal temperature reaches 80 °C / 175 °F or until slightly jiggly in the middle and set on the edges.
TipOptionally transfer the filled ramekins in a deep dish into the oven, then pour the boiling water into the deep dish for easier transfer. -
let the creme brulee chill
Remove the baked creme brulee from the oven. Using metal kitchen thongs carefully remove each ramekin from the water. Transfer it to a baking sheet lined with a wire rack. Set aside until it comes to room temperature, then cover the creme brulee with cling film and place in the fridge for 4 hours, or overnight.
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caramelize the top and serve
Remove the creme brulee from the fridge. Remove the cling film. Sprinkle each creme brulee with half a teaspoon of sugar. Using a circular motion, rotate each ramekin carefully to get an even coating of sugar. Caramelize the sugar using a kitchen torch, then add another layer of sugar and caramelize it again using a kitchen torch, until a deep, rich layer of caramel forms. Serve immediately for best flavor and texture.
TipUsing a kitchen towel, gently tap the surface of the creme brulee before sprinkling with sugar to remove any moisture that might have appeared in the fridge. Thanks to this simple method, the caramel will be nice and thick, instead of watery.
