Description
This Coffee Crème Brûlée recipe combines the rich creaminess of classic custard with the bold flavor of instant coffee. Baked to perfection and topped with a crispy caramelized sugar crust, it’s an elegant dessert that’s perfect for coffee lovers looking for a decadent treat.
Ingredients
Scale
Custard Base
- 4 egg yolks
- 1/4 cup granulated sugar
- 1 tsp vanilla paste or extract
- 1 2/3 cups heavy whipping cream
- 1 1/2 tbsp instant coffee
Topping
- 2–3 tbsp granulated sugar (for caramelizing)
Instructions
- Preheat Oven: Preheat your oven to 300℉ (150℃) to prepare for baking the custards.
- Mix Egg Yolks: In a medium bowl, whisk together the egg yolks, 1/4 cup sugar, and vanilla paste until the mixture is smooth and combined. Set aside.
- Heat Cream and Coffee: In a saucepan over low heat, add the heavy cream and instant coffee. Stir constantly as the mixture warms until it begins to simmer gently. Avoid boiling to prevent curdling. Remove from heat.
- Temper Egg Mixture: Slowly drizzle the hot cream mixture into the egg yolk mixture while whisking continuously. This gradual combination prevents the eggs from curdling and ensures a smooth custard.
- Strain Mixture: Pour the custard through a fine-mesh sieve into a large measuring cup with a spout, removing any lumps or cooked egg bits.
- Prepare Ramekins: Divide the strained custard evenly into four 3-inch (7.5 cm) diameter ramekins placed on a baking pan. Skim off any foam and pop any air bubbles on the surface for an even texture.
- Add Water Bath: Carefully pour boiling water into the baking pan until it comes halfway up the sides of the ramekins. This water bath ensures gentle, even cooking of the custard.
- Bake Custards: Bake in the preheated oven for 30-40 minutes, or until the custards are set but still have a slight wobble in the center. Baking time may vary depending on ramekin depth. Remove ramekins from the water bath.
- Cool and Chill: Allow the custards to cool completely at room temperature, then refrigerate for a minimum of 2 hours or up to 3 days, allowing the flavors to develop and the texture to firm up.
- Caramelize Sugar Topping: When ready to serve, sprinkle 1 1/2 to 2 teaspoons of granulated sugar evenly on top of each custard. Tap the ramekins lightly to spread the sugar. Use a kitchen blow torch to caramelize the sugar in a circular motion until it forms a deep amber, crispy crust. Alternatively, place the ramekins under a broiler briefly to caramelize.
Notes
- Use a fine-mesh sieve to ensure an ultra-smooth custard without any lumps.
- Be careful not to boil the cream to prevent a grainy texture in the custard.
- Make sure the water bath reaches halfway up the ramekin sides for even cooking.
- The custards should have a slight wobble in the center when done baking; they will firm up as they cool.
- If using a broiler to caramelize sugar, watch closely to avoid burning.
- Can be made ahead and refrigerated for up to 3 days before caramelizing the top.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Coffee Crème Brûlée, Coffee dessert, Classic crème brûlée, Coffee custard, Easy French dessert
