Coffee Creme Brulee Recipe

Creme brulee is an extravagant dessert that needs little introduction. The soft custard contrasted with a burnt caramel glaze has been a crowd pleaser since the late 1600s. In this case, we’re reintroducing the classic treat with a modern coffee twist.

Coffee Creme Brulee

Ingredients

• 1 quart heavy cream
• 1 1/2 cups dark-roast whole bean coffee
• 10 egg yolks
• 2/3 cup granulated sugar
• 1/4 tablespoon salt
• 5 tablespoons superfine sugar

For This Recipe We Recommend

Kimbo Premium Whole Bean Espresso

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Directions

Step 1

Preheat oven to 320° Fahrenheit.

Step 2

Add cream and coffee beans to a saucepan and bring to a boil. Once boiling, cover and reduce heat to low. Cook for 30 minutes then pour the mixture through a sieve into a large bowl. Discard coffee beans.

Step 3

Combine egg yolks, sugar, and salt in a large bowl and whisk until the sugar has dissolved. Slowly add cream and whisk to mix the ingredients. Skim any foam or bubbles from the surface.

Step 4

Divide custard among the five ramekins. Place the molds in a roasting pan and place in the oven. Pour boiling water around the molds (about halfway up the sides).

Step 5

Bake for 30 minutes or until the edges of the custards are set, but the center is still loose.

Step 6

Remove molds from oven and let cool in pan for 10 minutes. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours.

Step 7

Use a fine sieve to sift 1 tbsp of sugar over each custard. Hold a torch at a 90-degree angle, about 4 inches from the surface and carefully caramelize each custard until the tops are a light brown color.