Vietnamese Coffee Crème Brulé Recipe

Mix Ingredients

In a mixing bowl, combine the heavy cream, sweetened condensed milk, vanilla extract, and espresso. Whisk until well combined.

Prepare Egg Yolks

In another bowl, whisk the egg yolks and granulated sugar until pale and thick.

Combine Mixtures

Gradually pour the cream mixture into the egg yolk mixture while continuously whisking to avoid curdling.

Bake

Pour the mixture into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for about 30-35 minutes or until set.

Cool

Remove from oven, let cool, then refrigerate for at least 4 hours or overnight.

Caramelize

Before serving, sprinkle sugar on top and use a torch to caramelize until golden brown.

Whip Cream

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Mix Dry Ingredients

Sift together almond flour and powdered sugar in a bowl.

Whip Egg Whites

In a clean bowl, whip the egg whites until foamy. Gradually add granulated sugar and continue whipping until stiff peaks form.

Combine Mixtures

Gently fold the dry ingredients into the whipped egg whites, being careful not to deflate the mixture. Add food coloring as desired.

Pipe and Bake

Pipe the mixture onto a parchment-lined baking sheet and let them sit for about 30 minutes to form a skin. Bake at 300°F (150°C) for 15-20 minutes.