Description
This impossibly creamy coffee crème brûlée combines the rich, velvety smoothness of traditional crème brûlée with the bold flavor of espresso. Infused with vanilla and made with a luscious custard base, this elegant dessert is topped with a caramelized sugar crust, delivering the perfect balance of creamy and crunchy textures. Ideal for coffee lovers craving a sophisticated yet comforting treat.
Ingredients
Scale
Cream Mixture
- 500 ml (2 cups) heavy cream
- 1 tablespoon instant espresso powder
- 1 vanilla bean, split and seeds scraped, or 2 teaspoons pure vanilla extract
Custard Base
- 6 large egg yolks
- 100 g (1/2 cup) granulated sugar, plus extra for topping
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 150°C (300°F) to ensure it reaches the perfect temperature for baking the custards gently in a water bath.
- Infuse the Cream: In a medium saucepan, combine the heavy cream, instant espresso powder, and vanilla bean with seeds. Heat over medium heat until it just begins to simmer. Remove from heat and let it sit to infuse for about 15 minutes, allowing the flavors to meld beautifully.
- Whisk the Egg Mixture: In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture becomes pale and slightly thickened, creating a smooth base for the custard.
- Combine with Warm Cream: Slowly whisk the warm cream mixture into the egg yolk mixture, being careful not to cook the eggs prematurely. Strain the custard through a fine-mesh sieve into a pourable container, discarding any solids to ensure a silky texture.
- Fill the Ramekins: Divide the custard evenly among 6 ramekins, preparing them for the water bath to bake evenly.
- Prepare Water Bath: Place the ramekins in a deep baking dish or roasting pan. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, which helps the custard cook gently and evenly.
- Bake the Custards: Bake in the preheated oven for 30 to 35 minutes, or until the edges are set but the centers still have a slight jiggle, indicating perfectly cooked custard with a creamy interior.
- Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Cover them with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the custard to set completely.
- Add Sugar Topping: Just before serving, sprinkle a thin, even layer of granulated sugar over each custard, setting the stage for the classic brûlée crust.
- Caramelize the Sugar: Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden-brown layer. Alternatively, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning and achieve an even crust.
- Serve: Allow the sugar to harden for a minute before serving to ensure a perfect crackly top paired with creamy coffee-infused custard.
Notes
- Use fresh, high-quality heavy cream and eggs for the best texture and flavor.
- If you don’t have a kitchen torch, the broiler method works well but requires close supervision to avoid burning.
- The resting time in the refrigerator is crucial to achieving the right custard consistency.
- If using vanilla extract instead of a vanilla bean, add it after removing the cream from heat to preserve flavor.
- Adjust instant espresso powder amount according to your preferred coffee strength.
- Ensure the water bath water is hot but not boiling to avoid cracking ramekins or overcooking custard.
