Coffee Creme Brulee

This smooth and creamy coffee creme brûlée uses espresso powder for the perfect coffee punch. Step-by-step photos help you make this Coffee Creme Brulee. This recipe is an easy, make-ahead dessert that will impress your guests.  

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.

Let's get to the recipe.

Jump to:

• Ingredients
• Instructions
• Can you make creme brulee in advance
• Can you make crème brûlée without a torch
• Tips and Tricks for making Creme Brulee
• Want more coffee-flavored desserts
• More Creme Brulee Recipes
• Recipe Card
• Recipe Ratings & Comments

Ingredients

The ingredient list is simple.

• Heavy cream
• Vanilla beans or vanilla bean paste
• Granulated Sugar
• Egg Yolks- Make some meringue cookies with your leftover egg whites
• Espresso Powder
• Kitchen Torch- you could broil the creme brulees but a kitchen torch makes things so much more fun
• Fresh berries for serving

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 half of the sugar. Stirring constantly, cook until the mixture comes to a boil.

Then take the pot off of the heat and place lid on and let it steep for 10 minutes.

In a large roasting pan place 4 (7oz) ramekins inside and put the kettle on to boil and preheat oven to 325F/163C.

In a large bowl with a whisk and some arm strength or the bowl of an electric mixer fitted with a whisk attachment beat the remaining sugar 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.

If you are doing it by hand I suggest pouring a tablespoon or two into the eggs at first, whisking to combine then add the remaining hot cream mixture. Take your time doing this so the eggs do not curdle. 

Once the mixture is completely combined pour the mixture through a sieve to prevent any lumps. I like to pour the mixture into a large bowl with a pour spout for easy pouring into the ramekins.

Evenly pour the creme brulee mixture into ramekins. Pour boiling water from the kettle in the roasting pan, pour enough to come up halfway of the ramekins.

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 wire rack. Wrap ramekins in plastic wrap and place in the fridge for at least 4 hours or overnight 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.

Can you make creme brulee in advance

Of course, that is the beauty of this recipe! I often make the recipe the day before, up to the chilling in the fridge part. Then right before serving sprinkle on your sugar and torch the top!

Can you make crème brûlée without a torch

Yes, I prefer using a kitchen torch but you can turn your broiler on and put the creme brulees 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.

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

Want more coffee-flavored desserts

Try my:

• Coffee Layer Cake Recipe
• Baked Coffee Cheesecake
• Coffee Heath Bar Crunch Cake

More Creme Brulee Recipes

• Salted Caramel Creme Brûlée.
• Vanilla Bean Creme Brûlée
• White Chocolate Creme Brûlée

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

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