If you’re a fan of Creme Brulee and coffee, this Coffee Creme Brulee e is the perfect union of both worlds.

Infused with espresso and Kahlua, this rich and velvety dessert delivers a deep flavor profile with the signature crackly sugar top.

Whether it’s for a dinner party or a solo indulgence, it’s sure to impress.

Why You’ll Love This Recipe

Silky and Creamy Texture – A custard base made from heavy cream and egg yolks creates a luxurious mouthfeel.

Espresso-Infused – Bold, roasted coffee flavor comes from instant espresso powder, enhanced with a splash of Kahlua.

Make-Ahead Friendly – You can prep this up to 2 days in advance—perfect for entertaining!

Elegant Yet Simple – This dessert looks fancy but is surprisingly straightforward to make.

The Perfect Crackle – The caramelized sugar top is as satisfying to break into as it is to eat.

What You’ll Need (Ingredient Highlights)

For the Custard:

Heavy Cream (2 cups): For a rich, velvety custard texture.

Granulated Sugar (¼ cup + more for topping): Sweetens the custard and forms the brûlée crust.

Egg Yolks (5 large): These give the dessert its structure and smooth body.

Espresso Powder (1 tbsp): Delivers bold coffee flavor without adding liquid.

Kahlua (1 tbsp): Enhances the espresso with a hint of sweetness and depth.

Kosher Salt (pinch): Balances and enhances all the flavors.

Pro Tips Before You Start

Tempering is Key – Add hot cream to yolks slowly while whisking to prevent scrambling.

Use Room-Temperature Yolks – Helps with even blending and prevents curdling.

Water Bath (Bain Marie) – Essential to cook the custards gently and evenly.

Strain for Smoothness – Always strain your custard before baking to remove lumps.

Brulee Just Before Serving – The sugar crust is best freshly torched.

How to Make Coffee Creme Brulee

Step 1 – Prepare the Ramekins

Preheat the oven to 300°F. Arrange 4 ramekins in a 9×9 baking pan.

Bring a large kettle of water to a boil.

This will be used for the water bath during baking.

Step 2 – Heat the Cream

In a medium saucepan, combine 2 cups of heavy cream, ¼ cup sugar, and a pinch of salt.

Heat over medium until the sugar has dissolved.

Do not boil—just warm until steaming.

Step 3 – Temper the Egg Yolks

Whisk the 5 egg yolks in a large mixing bowl.

Gradually pour in the warm cream while whisking constantly to temper the eggs and avoid scrambling.

Step 4 – Add Espresso and Kahlua

In a separate small bowl, mix 1 tablespoon of espresso powder with 1 tablespoon of Kahlua until dissolved.

Stir into the cream-egg mixture.

Strain the custard through a fine mesh sieve into a spouted bowl or pitcher.

Step 5 – Bake the Custards

Evenly divide the custard into the ramekins.

Carefully pour hot water into the baking dish so it comes halfway up the ramekins’ sides.

Bake for 25–35 minutes, or up to 45 minutes depending on ramekin depth, until centers jiggle slightly when shaken.

Step 6 – Chill the Custards

Remove ramekins from the water bath and cool on a wire rack.

Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or overnight.

Step 7 – Caramelize the Sugar

Right before serving, sprinkle 1 tablespoon sugar over each custard.

Use a kitchen torch to caramelize the sugar until it forms a deep golden crust.

Let sit for 1–2 minutes to harden, then serve immediately.

What to Serve It With

Fresh Berries – Raspberries or strawberries add color and brightness.

Espresso Shot – Double down on the coffee theme!

Dark Chocolate Shavings – For a decadent garnish.

Whipped Cream – Optional, but adds a creamy, light contrast.

Hazelnut Biscotti – Great for texture and dipping.

Variations / Substitutions

No Alcohol? – Omit Kahlua and just use espresso powder.

No Espresso Powder? – Try instant coffee granules (reduce quantity slightly).

Chocolate Version – Add 2 oz melted dark chocolate to the warm cream for a mocha twist.

Dairy-Free Option – Use coconut cream (note: flavor and texture will vary).

Mini Crème Brûlées – Use smaller ramekins for bite-sized versions; adjust baking time accordingly.

Storage & Leftovers

Refrigerator – Cover and store custards in the fridge for up to 3 days (without sugar topping).

Don’t Freeze – The custard will likely separate and become watery upon thawing.

Make Ahead – Make up to 2 days in advance. Torch the sugar right before serving.

FAQs

How do I know when it’s done baking?
The center should jiggle like gelatin but not be liquid.

The edges should be fully set.

Can I use a broiler instead of a torch?
Yes, place ramekins under a broiler for 1–3 minutes.

Watch carefully to avoid burning.

Why is my custard grainy?
It likely means the eggs cooked too fast.

Make sure to temper the yolks slowly and use a water bath.

Can I use brewed coffee instead of espresso powder?
It’s not recommended—liquid coffee may alter the custard consistency.

Stick with powder for concentrated flavor.

Final Thoughts

This Coffee Creme Brulee combines the sophistication of a classic French dessert with the rich, bold flavors of espresso and Kahlua.

Whether you’re a seasoned baker or just exploring elegant desserts, this recipe is a beautiful, indulgent addition to your repertoire.

With that satisfying sugar crack and silky center, it’s guaranteed to become a new favorite.