Café Au Lait Crème Brûlée Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Arrange 6 ramekins in a deep baking dish that will hold them snugly.

Heat milk and cream: In a medium saucepan over medium heat, combine the whole milk, heavy cream, and 1 tablespoon granulated sugar. Add the split vanilla bean with seeds scraped in (or 1 tsp vanilla extract). Heat until steam appears and small bubbles form at the edge, but do not boil. Remove from heat and let steep 10 minutes if using a vanilla bean; if using extract, let cool slightly 2–3 minutes.

Whisk egg yolks and espresso: While milk steeps, whisk the 4 egg yolks in a bowl until smooth. Whisk in 1 tablespoon strong brewed espresso until incorporated.

Temper the eggs: Slowly pour about one-third of the warm milk mixture into the yolks in a thin stream while whisking constantly to temper. Continue pouring the rest slowly, whisking until uniform.

Strain and divide: Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any solids and vanilla pod bits. Divide the custard evenly among the six ramekins.

Bake in bain-marie: Pour hot water into the baking dish around the ramekins to come halfway up the sides of the ramekins (about 1–1.5 inches). Carefully transfer to the preheated oven and bake for 30–38 minutes, or until the edges are set but the centers still slightly jiggle when tapped. Exact time depends on oven and ramekin size.

Cool and chill: Remove the baking dish from the oven and lift ramekins out of the water. Cool to room temperature on a rack for 30 minutes, then cover with plastic wrap and chill in the refrigerator at least 3 hours, preferably overnight, for the custard to fully set.

Prepare toppings and calas: If calas are not store-bought, rewarm or lightly toast them so they are slightly warm and crisp outside. Set aside 12 chocolate-covered espresso beans for garnish.

Caramelize sugar: When ready to serve, divide the 4 tablespoons granulated sugar evenly over the surface of each chilled crème brûlée (about 2 teaspoons per ramekin). Using a kitchen torch, melt and caramelize the sugar into an even, deep golden-brown crust by holding the torch about 2–3 inches away and moving in small circles. If you do not have a torch, place the ramekins under a very hot broiler 3–5 inches from the heat for 2–4 minutes, watching constantly to avoid burning.

Set crust: Allow the caramelized sugar to cool and harden for 1–2 minutes until it cracks when tapped gently with a spoon.

Garnish: Arrange 2 chocolate-covered espresso beans on top of each brûlée, pressing very slightly into the caramelized crust so they stick. Optionally sprinkle a very small pinch (about 1/16 tsp) of fine sea salt on each for contrast.

Serve with calas: Place one calas per ramekin on the serving plate beside each crème brûlée. The warm, slightly sweet fried dough complements the coffee flavors and provides a textural contrast.

Storage note: If not serving immediately, keep chilled without caramelized sugar for up to 48 hours. Caramelize sugar just before serving to maintain a crisp crust.

Presentation tip: For a café-style finish, serve each ramekin on a small saucer with the calas arranged and an extra espresso bean or two on the side. Provide a small spoon to crack the caramel and enjoy.