Espresso Creme Brûlée

Ambreen Wajid
by Ambreen Wajid
4 Servings
1 hr

Calling all coffee lovers & dessert connoisseurs -- treat yourself with creamy espresso creme brûlée, a coffee infused custard underneath a layer of crystallized sugar.

This recipe yields 4 ramekin filled creme brûlées, and within 24 hours, only 1 remained. Once these ramekins were emptied out, they were immediately washed so that another batch could be whipped up! I truly believe people would make more creme brûlée at home if they realized how easy it was! Seriously, why are we all under the impression that this is a hard dessert (or one that should cost 10 dollars)? This dessert is simple yet so rich and indulgent. Try it, but don't blame me for your new dessert obsession!

Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 2 cups heavy cream
  • 2 1/2 teaspoons espresso powder
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/4 cup white sugar
  • +4 tablespoons white sugar for top layer

Preheat oven to 325 degrees F.
In a small pan over medium heat, add the heavy cream and espresso powder. Whisk to dissolve espresso powder. Heat until it just starts to simmer. Then remove from heat and allow to cool to room temperature.
In a separate bowl, mix egg yolks and sugar until pale yellow.
Gradually whisk in the heavy cream mixture into the sugar & yolk mix. Add in vanilla extract.
Pour batter evenly amongst ramekins. Place ramekins in large oven-safe dish. Add water into the large dish so that water reaches half way up the ramekins dish.
Bake for 45 minutes, or until the custard looks set but still jiggles in the center. Carefully remove from the oven, with care to not spill water into ramekins or yourself as this will ruin the dish.
Allow the custards to cool. Refrigerate for at least three hours.
When ready to serve, sprinkle a solid but thin layer of sugar on top of custard. Using the torch, caramelize the sugar until the top is evenly browned. Serve immediately!
Ambreen Wajid
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