Espresso: Espresso Infused Crème Brûlée Recipe

Prepare the Oven

Preheat your oven to 325°F (163°C).

Infuse the Cream

In a saucepan over medium heat, combine the heavy cream, brewed espresso, and lemon zest. Heat until just simmering; then remove from heat and let steep for 15 minutes.

Whisk Egg Yolks

In a large mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and sea salt until the mixture is pale and slightly thickened.

Combine Mixtures

Slowly pour the warm espresso-infused cream into the egg mixture, whisking continuously to temper the eggs and prevent them from curdling.

Strain the Mixture

Strain the custard mixture through a fine-mesh sieve into a large measuring cup to remove any egg solids and lemon zest.

Bake the Custards

Divide the custard among ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.

Chill the Custards

Remove the ramekins from the water bath, allow them to cool for 15 minutes at room temperature, then refrigerate for at least 4 hours or overnight.

Caramelize the Sugar

Before serving, sprinkle a thin layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until golden brown, or place under a broiler for 1-2 minutes. Let cool for a few minutes before serving.