Creamy Coffee Crème Brûlée

Recipe Snapshot



Total Time

4 h 50 min




Preheat an oven. Place ramekins in a 9×9 baking pan. Bring a large kettle of water to a boil.

Prepare the ramekins


Combine heavy cream, 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.

Warm the cream mixture


Place 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.

Mix in the egg yolks


In a separate small bowl, whisk together instant espresso powder with 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.

Add espresso powder


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 until the custards are just set.

Bake the custards


Carefully transfer the custards to a wire rack to cool completely. Cover each with plastic wrap, then refrigerate for at least a few hours, or until needed. 

Refrigerate until needed


When ready to serve, evenly sprinkle 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.

Brulee the top


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