Espresso Creme Brulee Recipe
A creamy custard flavored with espresso, topped with caramelized sugar
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Ingredients
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Custard Base
Method
Preparation
- 1
Preheat and Prepare
Preheat the oven to 325°F (160°C). Place four ramekins in a baking dish.
- 2
Heat Cream and Espresso
In a saucepan, combine the heavy cream and espresso over medium heat. Stir until just simmering, then remove from heat.
- 3
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until well combined and slightly thickened.
- 4
Combine Mixtures
Gradually whisk the hot cream and espresso mixture into the egg yolk mixture to temper the eggs. Mix until smooth.
- 5
Pour into Ramekins
Strain the custard mixture through a fine-mesh sieve into the prepared ramekins.
- 6
Bake
Pour hot water into the baking dish around the ramekins until halfway up the sides. Bake for about 30-35 minutes, or until the custard is set but still slightly jiggles in the center.
- 7
Cool and Chill
Remove the ramekins from the water bath and let cool at room temperature. Once cooled, cover and refrigerate for at least 2 hours or overnight.
- 8
Caramelize Sugar
Sprinkle an even layer of granulated sugar over the chilled custards. Using a kitchen torch, carefully caramelize the sugar until it’s golden and crispy. Alternatively, broil in the oven for a few minutes.
- 9
Serve
Let the caramelized sugar cool for a minute before serving. Enjoy your Espresso Creme Brulee!
