Name: Coffee Creme Brulee
Prep time: 15 min
Cook time: 1 h
Total time: 5 h 15 min
Cuisine: French
Ingredients: 20oz (2.5 Cups) Heavy Cream; 1 Vanilla beans- 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; Fresh Berries; 6 Tablespoons Granulated Sugar for Brulee; Kitchen Torch

This Coffee Crème Brûlée combines the elegance of classic French custard with bold espresso flavor. A silky blend of heavy cream, sugar, egg yolks, espresso powder, and real vanilla gets baked gently in a water bath until just set. After chilling, sprinkle on sugar and torch it to golden caramel perfection. Sophisticated, indulgent, and perfect for make-ahead entertaining!

coffee creme brulee with berries half eaten next to a bowl of blueberries and a white and blue stripped on a light brown surface — Silky coffee custard hiding under that caramelized crust.

As of late coffee, flavored things have been my favorite. Ironic since I don't like coffee nor do I drink it. But add it to a dessert and I am all about it. Whether it's tiramisu or Coffee Meringue Kisses I will take it in any form.

A few years ago I went on kind of a creme brûlée kick, any kind of custard you have me at my knees. The other week I was cleaning and came across my ramekins and thought how long it had been since I made creme brûlée. While I could have made vanilla bean creme brûlée I knew I wanted a coffee flavored one.

I struck gold, the rich coffee flavor against the creamy custard, well they just go so well together.

The best part about creme brûlée is that you can make it the day before you want to serve it. I always have 39,000 things going on so as much "prep" work I can get done is the best.

Featured Review

"I've made this recipe a few times for guests and I get rave reviews every time. Thank you for a great recipe!"
Alex

Jump to Recipe·5 from 8 reviews

Ingredient Scoop: Why Espresso Powder & Egg Yolks Matter

Make sure you use heavy whipping cream. The heavy cream has a higher fat content which creates the smooth, thick, creamy texture you want in a creme brulee.
Vanilla beans or vanilla bean paste is my preference so you get the flecks of vanilla but in a pinch you can use vanilla extract.
Espresso Powder gives that intense coffee flavor! You could use instant coffee but after testing I prefer the espresso powder.

For another creamy coffee dessert check out this Baked Coffee Cheesecake

coffee creme brulee with a cup of coffee and spoon and white and blue linen on a light brown surface

From Cream to Crème Brûlée

heavy cream with espresso powder and vanilla bean paste in a large pot — Cook the heavy cream, vanilla beans or paste, espresso powder, and half of the sugar.

coffee cream in a large pot for a creme brulee recipe — Cook the heavy cream, vanilla beans or paste, espresso powder, and half of the sugar.

egg yolks and sugar in a large glass bowl — Beat the remaining sugar and egg yolks until fully combined.

egg yolks and sugar beat in a large glass bowl with a whisk — Beat the remaining sugar and egg yolks until fully combined.

small amount of coffee cream added to temper eggs for a coffee creme brulee recipe — Slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed.

coffee creme brulee mixture in a glass bowl — Slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed.

coffee creme brulee pushed through a sieve to remove any clumps — Pour the mixture through a sieve to prevent any lumps

coffee creme brulee mixture in a glass bowl with pour spout — Pour the mixture through a sieve to prevent any lumps

four white ramekins of coffee creme brulees in a roasting pan — Pour the creme brûlée mixture into ramekins. Bake in a water bath.

coffee creme brulee before the sugar is added — Pour the creme brûlée mixture into ramekins. Bake in a water bath.

kitchen torch blowing on the creme brulee — Sprinkle sugar on top and torch the top of the creme brûlée until the sugar has caramelized and hardened.

spoon taking a bite of espresso creme brulee on a light brown surface next to a white and blue stripped linen

Tips and Tricks for making Creme Brulee

Use real vanilla beans or vanilla bean paste- part of the beauty of creme brulee is those little black vanilla bean flecks!!
When making the custard be patient. When you pour the hot cream into the egg mixture do it slowly, the slower the better. You do not want the eggs to cook or curdle.
A water bath is necessary. I use a large roasting pan add the ramekins then pour the custard and finally add the hot water right before going into the oven. Be very careful you don't want the water to splash into the custard.
This creme brulee recipe is a great make-ahead recipe. Perfect for your dinner party when you have a 1000 other things to worry about.
You can take the leftover vanilla bean pod that was used to steep in the cream and add the pod to a bag of sugar to make vanilla sugar.
When "burning" the creme brulee make sure you put the full 1.5 tablespoon of sugar on top to ensure you have a nice crack when you break the creme brulee

Coffee lovers will also enjoy this Coffee Layer Cake Recipe.

kitchen torch bruleeing the top of a coffee creme brulee next to a cup of sugar, bowl of blueberries and cup of coffee on a light brown surface

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Coffee Creme Brulee

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

Print Recipe

Total Time: 5 Hours 15 Minutes
Yield: 4-8 1x

Ingredients

Units Scale

20oz (2.5 Cups) Heavy Cream
1 Vanilla beans- pods cut in half and scraped or 2 Teaspoons Vanilla Bean Paste
2 Teaspoons Espresso Powder
100 grams (½ Cup) Granulated Sugar, divided into two
6 Large Egg Yolks

Topping

Fresh Berries
6 Tablespoons Granulated Sugar for Brulee
Kitchen Torch

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Instructions

Cut your vanilla beans open in half lengthwise then use the non-sharp side of a knife to scrape out the vanilla beans. If using vanilla bean paste skip this step.
In a thick-bottomed saucepan over medium-low heat cook the heavy cream, vanilla beans or paste, espresso powder, and 50 grams (¼ cup) of the sugar. Stirring constantly, cook until mixture comes to a boil. Then take off heat and place lid on and let steep for 10 minutes.
In a large roasting pan place 4-6 (6-8oz) ramekins inside and put the kettle on to boil and preheat the oven to 325F/163C.
In the bowl of an electric mixer fitted with a whisk attachment or large bowl with a whisk beat the remaining 50 grams (¼ cup) and egg yolks until fully combined and much lighter in color, a pale yellow.
Remove vanilla bean pods from the cream mixture and slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed. Take your time doing this so the eggs do not curdle. Once completely mixed pour the mixture through a sieve to prevent any lumps. Then evenly pour into ramekins. Pour boiling water from the kettle in the roasting pan, pour enough to come up halfway of the ramekins- being careful not to spill.
Bake for 25-40 minutes*, you want the center of the creme brulee's to be set but a little bit jiggle, around 170F/71C degrees, I use an instant-read thermometer for this my Thermapen MK4. When ready take out of the oven and place the roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on a wire rack. Wrap ramekins in plastic wrap and place in the fridge for at least 4 hours or overnight to chill before serving.
When ready to serve sprinkle 1.5 tablespoons of sugar on top of each creme brulee swirling the ramekin so the sugar is spread evenly and using a kitchen torch, torch the top of the creme brulee until the sugar has caramelized and hardened. Serve immediately with berries if desired.

Equipment

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Notes

Depending on how big your ramekins are and how much you fill them will adjust the baking time. Wider ramekins will cook quicker and deeper, taller ramekins will take longer to cook.
I prefer using a kitchen torch but you can turn your broiler on and put the creme brûlées right underneath the broiler and let cook for 2-3 minutes- watch it carefully as everyone's oven is different and you don't want the sugar completely burned black.

Author: Elizabeth Waterson
Prep Time: 15
Cook Time: 60
Category: Dessert
Method: Bake
Cuisine: French

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