Description
Ari’s Impossibly Creamy Coffee Crème Brûlée is a luscious twist on the classic French dessert that infuses rich espresso and a hint of Kahlua into a silky, creamy custard. Baked gently in a water bath and topped with a perfectly caramelized sugar crust, this dessert is an elegant treat perfect for coffee lovers and special occasions.
Ingredients
Custard
- 2 cups (475ml) heavy cream
- ¼ cup (50g) granulated sugar, plus ¼ cup more for topping
- Pinch of Kosher salt
- 5 large egg yolks, room temperature
- 1 Tbsp instant espresso powder
- 1 Tbsp Kahlua
- Hot water (for water bath)
Instructions
- Prepare the ramekins. Preheat your oven to 300°F (150°C) and position a rack in the center. Place four ramekins inside a 9×9-inch baking pan. Bring a large kettle of water to a boil to prepare for the water bath.
- Warm the cream mixture. In a medium saucepan over medium heat, combine 2 cups heavy cream, ¼ cup granulated sugar, and a pinch of kosher salt. Cook, stirring occasionally, until the sugar dissolves completely and the mixture is warm.
- Mix in the egg yolks. In a large mixing bowl, whisk the 5 room temperature egg yolks until smooth. Gradually add the warm cream mixture to the egg yolks, a little at a time, whisking constantly to prevent curdling and ensure a smooth custard base.
- Add espresso powder. In a small bowl, whisk together the instant espresso powder and Kahlua until dissolved. Stir this mixture into the custard base, then strain the custard through a fine mesh sieve into a large bowl or measuring cup to remove any lumps or bits.
- Bake the custards. Evenly divide the custard among the four ramekins. Pour the boiling water into the baking pan until it reaches halfway up the sides of the ramekins, creating a bain-marie (water bath). Carefully place the pan in the oven and bake for 25-35 minutes (or possibly up to 40-45 minutes depending on ramekin depth), until the custards are set but the centers still jiggle slightly when the pan is gently shaken.
- Refrigerate until needed. Remove the ramekins from the water bath and transfer to a wire rack to cool completely for about 4 hours. Cover each with plastic wrap and refrigerate for at least a few hours or up to 2 days. The custards can be made ahead and stored at this point.
- Brûlée the top. When ready to serve, sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard, rotating the ramekin to cover all the surface area. Use a kitchen blowtorch to evenly melt and caramelize the sugar until it forms a golden brown, hard crust. Serve immediately to enjoy the contrast of creamy custard and crisp brûléed topping.
Notes
- Make ahead: Prepare and chill the custards up to 1–2 days in advance.
- Storage: Before brûléeing, cover ramekins tightly and refrigerate up to 2 days. Caramelize sugar just before serving.
- Freezing: Freeze custards (without the sugar topping) up to 2 months. Wrap directly on the surface and thaw in the refrigerator.
- No torch? Broil on the top rack, 4–6 inches from heat. Sprinkle with sugar and broil 5–10 minutes, rotating as needed, until caramelized. Let cool for 1 minute to set, then serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
