Coffee Creme Brulee
This rich and velvety Coffee Creme Brulee blends bold espresso and a splash of Kahlua into a classic custard base, topped with a caramelized sugar crust. A sophisticated dessert for coffee lovers.
Ingredients
Custard:
- 2 cups heavy cream
- ¼ cup granulated sugar
- Pinch of kosher salt
- 5 large egg yolks
- 1 Tbsp espresso powder
- 1 Tbsp Kahlua
Topping:
- ¼ cup granulated sugar
Instructions
- Preheat oven to 300°F. Place 4 ramekins in a 9×9 pan.
- Heat cream, sugar, and salt until warm.
- Whisk egg yolks; slowly add warm cream to temper.
- Mix espresso powder and Kahlua, stir into custard. Strain.
- Pour into ramekins. Add hot water halfway up sides.
- See full steps with tips & photos → https://mischacrossing.com/coffee-creme-brulee/
Notes
- Don’t skip straining the custard—it's key to a smooth texture.
- You can substitute brewed espresso (2 Tbsp, cooled) for espresso powder, but reduce the cream slightly.
- No torch? Use your broiler to caramelize the sugar, watching carefully to avoid burning.