Calling all coffee lovers! This Coffee Crème Brûlée is foolproof, elegant, and surprisingly simple to make. The custard base is silky smooth with a rich coffee flavor, enhanced by a splash of Kahlúa (or try Bailey’s, Frangelico, or Amaretto for a fun twist).
Of course, the pièce de résistance is that crunchy caramelized sugar crust — there’s nothing more satisfying than cracking into it with a spoon.
And if you’ve never made crème brûlée before, don’t be intimidated. I’ll walk you through each step so you’ll feel like a pro in no time. These can be made up to 2 days ahead, but be sure to brûlée the sugar just before serving to keep that topping perfectly crisp.
If you love coffee flavored desserts, check out more of my elevated homemade dessert recipes, like a classic Italian tiramisu, irresistibly creamy French chocolate mousse, or flaky croissant bread pudding with Espresso Creme Anglaise next!
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How To Make Crème Brûlée
Full instructions can be found in the recipe card below.
Now that you’ve mastered the coffee version, try my vanilla bean crème brûlée next! You could also infuse a bit of warmth by adding a pinch of cinnamon, nutmeg, or cardamom into the custard mixture.
Chef-Tested Tips 👩🏻🍳
- Temper the eggs: Slowly whisk the warm cream into the yolks to prevent scrambling.
- Strain the custard: This removes any lumps and guarantees a silky-smooth texture.
- Use a water bath: Baking the ramekins in hot water ensures gentle, even cooking.
- Caramelize evenly: Sprinkle a thin, even layer of sugar on top, then rotate the ramekin as you torch for a perfectly golden crust. Granulated sugar is best!
Ideas for Serving
This coffee crème brûlée is elegant enough to stand on its own, but it’s even better with a few simple touches. Try topping it with fresh berries (raspberries are especially lovely) or a spoonful of lightly whipped cream — even better if it’s our coffee whipped cream for a double dose of flavor.
Silky custard, that crackly sugar top, and just the right hint of coffee — this crème brûlée has it all! If you try it, don’t forget to come back and leave a review and star rating below. I’d love to know how it turned out for you.
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Ari’s Impossibly Creamy Coffee Crème Brûlée
Video
Equipment
Ingredients
- 2 cups (475ml) heavy cream
- ¼ cup (50g) granulated sugar, plus ¼ cup more for the topping
- Pinch of Kosher salt
- 5 large egg yolks, room temperature
- 1 Tbsp instant espresso powder
- 1 Tbsp Kahlua
- Hot water
Instructions
- Prepare the ramekins. Preheat an oven to 300°F (150°C) with a rack in the center position. Place 4 ramekins in a 9×9 baking pan. Bring a large kettle of water to a boil.
- Warm the cream mixture. Combine 2 cups (475ml) heavy cream, ¼ cup (50g) granulated sugar, and a pinch of Kosher salt in a medium saucepan, then set over medium heat. Cook, stirring occasionally, until the sugar has dissolved.
- Mix in the egg yolks. Place 5 room temperature egg yolks in a large mixing bowl, then whisk. Slowly add the warmed cream mixture a little at a time, whisking constantly, until the cream is fully incorporated into the egg yolks.
- Add espresso powder. In a separate small bowl, whisk together 1 Tbsp instant espresso powder with 1 Tbsp Kahlua until dissolved. Stir into the cream mixture, then strain through a fine mesh sieve set over a large measuring cup or bowl with a spout.
- Bake the custards. Divide the mixture evenly between the four ramekins. Pour enough hot water into the baking dish so that it reaches at least half way up the sides of the ramekins. Carefully place in an oven and bake for 25-35 (40-45) minutes, or until the custards are just set. To check if they’re done, give the baking dish a little shake – only the centers of the custard should jiggle slightly. (Note: Times may vary based on the depth of the remkin used).
- Refrigerate until needed. Carefully transfer the custards to a wire rack to cool completely, about 4 hours. Cover each with plastic wrap, then refrigerate for at least a few hours, or until needed. Can be made ahead at this point 2 days in advance.
- Brulée the top. When ready to serve, evenly sprinkle 1 Tbsp of sugar on top of each custard, rotating the ramekin as needed to cover as much surface area as possible. Use a kitchen torch to melt the sugar, which will then bead and solidify. Continue with the blow torch until the sugar caramelizes, turns golden brown, and forms a hard crust. Serve immediately!
Notes
- Make ahead: Prepare and chill up to 1–2 days in advance.
- Storage: Before brûléeing, cover ramekins tightly and refrigerate up to 2 days. Add sugar and caramelize just before serving.
- Freezing: Freeze custards (without topping) up to 2 months. Wrap directly on the surface; thaw in the fridge.
- No torch? Broil on the top rack 4–6 inches from heat. Sprinkle with sugar and broil 5–10 minutes, rotating as needed, until caramelized. Cool 1 minute to set, then serve.
Nutrition
Photography by: Cambrea of Cambrea Bakes
Absolutely delicious! Creamy and flavourful! My family loved this recipe and have requested I make it again! I have to say that the recipe was easy to follow, thank you so much for sharing your recipe!
Thank you, Rebecca! That creamy texture is just the best! xo, Ari
Hi Ari, any suggestion for the brûlée without a torch? Could you switch the oven to broil on high in the last few minutes of baking? I would imagine the flame from a standard lighter is not food safe. Thanks!
Hi Brooke! Great question, I’ll add this info to the recipe card because I’m sure you’re not the only one wondering about this.
Follow instructions until the custards are baked and completed chilled. Place your oven rack at the very top—about 4 to 6 inches from the broiler—and preheat on high for 10 minutes.
Next, sprinkle sugar evenly over your crème brûlée. Slide it under the broiler for 5 to 10 minutes until the sugar fully melts and most of it caramelizes, turning a beautiful golden hue. Rotate the pan occasionally for even browning. Allow it to cool on a wire rack for 1 minute so the sugar hardens into a crisp shell, then serve immediately.
Report back and let me know what you think! xo, Ari