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Coffee Crème Brûlée Recipe

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3.8 from 6 reviews

  • Author: Sara
  • Total Time: 4 hours 55 minutes
  • Yield: 4 servings

Description

This Coffee Crème Brûlée is a decadent twist on the classic French dessert, infused with rich instant coffee for a deep, aromatic flavor. Featuring a creamy custard base topped with a crisp, caramelized sugar crust, this dessert is perfect for coffee lovers and special occasions. The slow baking in a water bath ensures a silky, smooth texture that melts in your mouth.

Ingredients

Custard Ingredients

  • 2 cups thickened cream or heavy cream (500ml)
  • 5 large egg yolks
  • ½ cup caster sugar (100g / 3.5oz)
  • 2 tablespoons instant coffee granules

Topping

  • Extra caster sugar for caramelizing

Instructions

  1. Preheat and prepare: Preheat your oven to 160°C (140°C fan forced) or 320°F. Place four ramekins in a deep, flat-bottomed baking tray to prepare for a water bath.
  2. Make the coffee cream base: In a saucepan over low heat, combine the sugar and cream. Stir intermittently until the sugar dissolves completely. When the cream is steaming, add the instant coffee granules, pressing any that stick to the pan’s sides to dissolve fully. Remove from heat and set aside.
  3. Whisk egg yolks: In a medium bowl, whisk the egg yolks until they become pale and slightly thickened.
  4. Temper the eggs: Place the bowl on a damp tea towel to steady it. Slowly drizzle the hot coffee cream mixture into the egg yolks while continuously whisking to prevent scrambling and ensure a smooth custard base.
  5. Strain the mixture: Pour the mixture through a fine sieve into a pouring jug to remove any lumps or froth, ensuring a silky texture.
  6. Fill ramekins: Evenly pour the strained custard into the prepared ramekins placed in the baking tray.
  7. Add water bath: Carefully pour hot (not boiling) water into the baking tray around the ramekins until it reaches halfway up their sides to create a gentle, even heat during baking.
  8. Bake the custards: Place the tray carefully in the oven and bake for 30 to 50 minutes, or until the edges are set and the centers have a slight jelly-like wobble.
  9. Cool and refrigerate: Remove the ramekins from the water bath with care. Let them cool on a rack for 15 minutes, then cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight to fully set.
  10. Caramelize the topping: Before serving, sprinkle 1-2 teaspoons of caster sugar over each custard, ensuring the surface is fully covered. Use a kitchen blowtorch to caramelize the sugar until golden and crisp.
  11. Serve: Serve immediately once the sugar has melted and hardened to enjoy the perfect contrast of textures.

Notes

  • Use a water bath (bain-marie) to gently cook the custard and prevent curdling.
  • Instant coffee granules dissolve easily and impart a strong coffee flavor; adjust quantity if a milder taste is preferred.
  • Ramekins should be approximately 6-ounce capacity to accommodate custard portions.
  • Check custards starting at 30 minutes to avoid over-baking; times may vary based on oven.
  • Allow chilling time to ensure the custards set completely before caramelizing the topping.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://sarabaking.com/coffee-creme-brulee-recipe/