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Coffee Creme Brulee with Vanilla and Espresso Recipe

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3.8 from 66 reviews

This Coffee Crème Brûlée is a luxurious dessert combining the creamy richness of traditional crème brûlée with a bold coffee flavor. Infused with vanilla and espresso powder, this custard is baked to perfection with a silky, smooth texture and topped with a perfectly caramelized sugar crust. Ideal for impressing guests or treating yourself, it's served chilled with fresh berries for a delightful finish.

Ingredients

Custard

  • 20 oz (2.5 cups) Heavy Cream
  • 1 Vanilla bean, pods cut in half and scraped (or 2 teaspoons Vanilla Bean Paste)
  • 2 teaspoons Espresso Powder
  • 100 grams (1/2 cup) Granulated Sugar, divided into two
  • 6 Large Egg Yolks

Topping

  • 6 Tablespoons Granulated Sugar for Brûlée topping
  • Fresh Berries (for serving)
  • Kitchen Torch (for caramelizing sugar)

Instructions

  1. Prepare vanilla: Cut the vanilla bean pods lengthwise and scrape out the seeds using the non-sharp side of a knife. If using vanilla bean paste, skip this step.
  2. Heat cream mixture: In a thick-bottomed saucepan set over medium-low heat, combine the heavy cream, vanilla beans or paste, espresso powder, and 50 grams (1/4 cup) of the granulated sugar. Stir constantly until the mixture comes to a boil, then remove from heat, cover with a lid, and let it steep for 10 minutes to infuse flavors.
  3. Prep baking setup and oven: Place 4 to 6 ramekins (6-8 oz size) inside a large roasting pan. Preheat the oven to 325°F (163°C) and bring a kettle of water to a boil for the water bath.
  4. Whisk egg yolks and sugar: In an electric mixer fitted with a whisk attachment or a large bowl with a whisk, beat the remaining 50 grams (1/4 cup) sugar with the egg yolks until the mixture is combined and lightens to a pale yellow color.
  5. Combine and strain custard: Remove the vanilla pods from the cream mixture. Slowly pour the warm cream into the egg yolk mixture while whisking at the lowest speed to prevent curdling. Once fully combined, strain the mixture through a fine sieve to remove any lumps, then evenly pour into the prepared ramekins. Carefully pour boiling water into the roasting pan to reach halfway up the sides of the ramekins, making sure not to spill.
  6. Bake the custard: Bake for 25-40 minutes until the centers are mostly set but with a slight jiggle. The internal temperature should reach about 170°F (71°C), checked with an instant-read thermometer. Remove from oven and place the roasting pan on a wire rack.
  7. Cool and chill: After 5 minutes, remove ramekins from the water bath and allow to cool on a wire rack for 1 hour. Then cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight to chill thoroughly before serving.
  8. Caramelize the tops: When ready to serve, evenly sprinkle 1.5 tablespoons of granulated sugar over each custard. Swirl the ramekin to distribute the sugar and use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Serve immediately with fresh berries for garnish.

Notes

  • Using an instant-read thermometer ensures perfect custard doneness without overbaking.
  • Letting the custard chill overnight improves the texture and flavor development.
  • If you don’t have a kitchen torch, you can use the broiler setting in your oven, watching carefully to avoid burning.
  • Adjust espresso powder intensity as per your preferred coffee strength.
  • Ensure slow and gradual mixing of cream into eggs to avoid scrambling.

Find it online: https://recipethrive.com/coffee-creme-brulee-with-vanilla-and-espresso-recipe/