Coffee Crème Brûlée Recipe

Coffee Crème Brûlée is a gorgeous twist on the classic French dessert, weaving deep coffee flavors with the luscious custard everyone knows and loves. The velvety smooth base, accented by espresso and a hint of Kahlua, contrasts perfectly with that iconic crackly sugar top. It’s both refined and fun to make, with just enough flair to impress at any dinner party or lazy weekend brunch. If you love the thrill of breaking into a brûlée’s caramelized crust and swoon over rich coffee notes, this recipe may become your new obsession.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of Coffee Crème Brûlée is in its elegant simplicity—the handful of ingredients harmonize beautifully to achieve a creamy texture and robust flavor. Every component here matters, from the richness of the cream to the complexity lent by espresso and Kahlua.

• Heavy cream: Delivers that silky, mouth-coating consistency which makes crème brûlée irresistible.
• Granulated sugar: Sweetens the custard and caramelizes into a classic glass-like topping.
• Kosher salt: Just a pinch enhances sweetness and balances the flavors.
• Egg yolks: Five large yolks give the dessert its luxurious texture and deep color.
• Instant espresso powder: The secret to infusing the custard with an intense, fragrant coffee punch.
• Kahlua: This coffee liqueur leans into the dessert’s theme and delivers a subtle, boozy depth.
• Hot water: Used to gently bake the custards in their water bath, ensuring an even, creamy set.

How to Make Coffee Crème Brûlée

Step 1: Prepare the Ramekins and Oven

First things first, preheat your oven to 300°F and move an oven rack to the center. Arrange four ramekins in a 9×9 baking pan—nestled comfortably so they don’t tip. Meanwhile, bring a large kettle of water to a boil; this will become your water bath later for gentle, even baking.

Step 2: Warm the Cream Mixture

In a medium saucepan, stir together the heavy cream, granulated sugar, and just a pinch of Kosher salt. Set it over medium heat, letting it warm up slowly as you stir occasionally. You’re looking for the sugar to dissolve fully—no boiling, just a gentle warming so everything melds together.

Step 3: Mix in the Egg Yolks

Place the five egg yolks into a large mixing bowl and give them a good whisk until combined. To keep the eggs from scrambling, you’ll temper them: slowly pour in the hot cream mixture, whisking constantly. Take your time with this step—gradually adding the cream keeps everything super smooth and custardy.

Step 4: Add the Coffee Flavors

In a small bowl, whisk the instant espresso powder with the Kahlua until completely dissolved. Add this fragrant coffee shot into your custard base, stirring gently. For the smoothest texture, strain the entire mixture through a fine mesh sieve into a large measuring cup or bowl with a spout—say goodbye to any tiny lumps.

Step 5: Bake the Custards

Divide your luscious Coffee Crème Brûlée mixture evenly among the ramekins. Carefully pour the boiling hot water into the baking pan, so it comes about halfway up the sides of the ramekins—this water bath keeps your custards silky and prevents cracking. Bake for 25-35 minutes (or up to 40-45 depending on ramekin depth), until the custards are mostly set but the centers still jiggle slightly when the pan is nudged.

Step 6: Chill Thoroughly

Take the custards out of the oven and transfer them to a wire rack. Let them cool completely, which takes about 4 hours. Cover each with plastic wrap and refrigerate for at least a few more hours, or up to 2 days, letting all the flavors meld and the custard set up perfectly.

Step 7: Brûlée the Tops

Now, the most dramatic (and fun) moment: sprinkle a tablespoon of sugar evenly over each chilled custard. Use a kitchen torch to melt and caramelize the sugar—the goal is a crisp, golden-brown shell that shatters with a spoon. Serve immediately for the ultimate contrast of brittle caramel and creamy, coffee-infused custard beneath.

How to Serve Coffee Crème Brûlée

Garnishes

For a showstopping finish to your Coffee Crème Brûlée, consider a little flourish on top. A few coffee beans, delicate chocolate curls, or a sprinkle of cocoa powder look beautiful and add an extra hint of flavor. If you’re feeling decadent, a dollop of freshly whipped cream or a dusting of powdered sugar never hurts either!

Side Dishes

Since Coffee Crème Brûlée is rich and indulgent, pair it with light, crisp accompaniments. Simple butter cookies, biscotti, or fresh berries on the side cut through the richness and add refreshing contrast. A small scoop of vanilla or hazelnut gelato would make for an ultra-elegant dessert pairing.

Creative Ways to Present

Coffee Crème Brûlée shines in individual ramekins, but you can get creative—serve them in heatproof espresso cups or even tiny Mason jars for a whimsical coffeehouse touch. For dinner parties, try a “flight” of mini brûlées with different toppings, or plate it alongside a shot of espresso for a dramatic double-coffee finale.

Make Ahead and Storage

Storing Leftovers

If you miraculously have leftover Coffee Crème Brûlée, wrap each ramekin tightly with plastic wrap, making sure the caramelized sugar top is cool first to prevent condensation. Store them in the refrigerator for up to 3 days—they’ll still taste wonderful, though the sugar top might lose some of its snap.

Freezing

You can freeze the un-torched custards for up to a month. Once they’re set and cooled, wrap them well with both plastic wrap and aluminum foil. Thaw them in the fridge overnight, then add the sugar and torch right before serving for that just-made brûlée crackle.

Reheating

Coffee Crème Brûlée is meant to be served chilled, so there’s no need for reheating. If you’d like to refresh the caramelized tops, simply pat the surface dry and add new sugar before torching again. Never microwave brûlée, or you’ll lose that delightful textural contrast.

FAQs

Can I use brewed coffee instead of instant espresso powder?

Instant espresso powder packs much more flavor with less liquid, which is important for rich, concentrated coffee notes without watering down the custard. Brewed coffee would dilute the mixture, so it’s best to stick with the espresso powder for this recipe.

What if I don’t have Kahlua?

No Kahlua? No problem! You can substitute another coffee liqueur, a splash of vanilla extract, or simply omit it—your Coffee Crème Brûlée will still be delicious with coffee flavor from the espresso powder.

Can I make Coffee Crème Brûlée without a kitchen torch?

Absolutely! While a torch is the easiest way to get that crisp sugar layer, you can also place the ramekins under a very hot oven broiler for a few minutes. Just keep a close eye to prevent burning, and rotate them for even caramelization.

How do I know when the custard is perfectly set?

Give the baking dish a gentle shake—look for a slightly wobbly center, like Jell-O, while the edges stay firm. This means the custard will finish setting as it cools and you’ll avoid an overbaked, grainy texture.

What’s the best way to serve Coffee Crème Brûlée at a party?

Prepare the custards in advance, then caramelize the sugar just before serving for that fresh crackle everyone loves. Serve them right in their ramekins with petite spoons, and offer garnishes on the side so guests can customize their treat.

Final Thoughts

If you’re looking to impress or simply treat yourself, Coffee Crème Brûlée is as delightful to make as it is to eat. Each spoonful is a little celebration of coffee and cream, with a golden sugar crown to crack into. Give it a try—it might just become your new favorite indulgence!

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