Espresso Toffee Crème Brûlée Recipe

Directions

1. 1

   Prepare the Cream Mixture

   In a medium saucepan, combine heavy cream, whole milk, and espresso coffee. Heat the mixture over medium heat until it just starts to simmer. Do not let it boil.

2. 2

   Mix Sugar and Egg Yolks

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

3. 3

   Combine Mixtures

   Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Continue to whisk until fully combined.

4. 4

   Add Toffee Pieces

   Stir in the toffee pieces into the custard mixture, ensuring they are evenly distributed.

5. 5

   Prepare Ramekins

   Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish and fill the dish with water until it reaches halfway up the sides of the ramekins.

6. 6

   Fill Ramekins

   Pour the custard mixture evenly into the prepared ramekins.

7. 7

   Bake

   Carefully place the baking dish in the oven. Bake for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.

8. 8

   Chill

   Remove the ramekins from the water bath and let them cool at room temperature for 30 minutes. Then, refrigerate for at least 2 hours or overnight.

9. 9

   Caramelize the Top

   Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy layer.

10. 10

    Serve

    Let the crème brûlée sit for a minute to harden the sugar topping. Serve with additional toffee pieces on the side.