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    Flour de Liz » Recipes » Creme Brulee Recipes

    Published: Jan 1, 2020 · Modified: Aug 21, 2024 by Liz Pollio · 4 Comments

    Coffee Creme Brûlée

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    A pin for Pinterest of a rose gold spoon breaking through the caramelized sugar topping of a coffee creme brûlée in a white ramekin surrounded by coffee beans with more creme brûlées in the background.
    Flour de Liz » Recipes » Creme Brulee Recipes

    I feel like these days we're all living in a constant state of exhaustion, and while I don't drink caffeine, I will always eat it in my desserts! This 5-ingredient Coffee Crème Brûlée is so creamy and delicious with a sweet and bold coffee flavor.  And it's actually mind-blowing how easy creme brûlée is to make from scratch! It's quick to come together, and the hardest part is waiting for it to bake and chill!

    A rose gold spoon breaking through the caramelized sugar topping of a coffee creme brulee in a white ramekin surrounded by coffee beans with more creme brulees in the background.

    This recipe is great for a small dinner party, a romantic Valentine's day dessert, or any time you just need a pick-me-up! If you love coffee desserts, be sure to check out these Coffee Marshmallows and these Hot Chocolate Bombs with Espresso.

    Jump to:
    • Why this Recipe Works
    • Ingredients and Notes
    • Substitutions and Variations
    • How to Make this Recipe
    • Recipe FAQs
    • Tips & Tricks
    • Storage Tips
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    Why this Recipe Works

    The rich and bitter coffee flavor combined with the sweet and creamy, silky smooth custard is the best pairing! Homemade Coffee Creme Brûlée is a simple, make-ahead, single serving dessert that will always impress. It's so decadent, plus, it's so satisfying to crack through that crunchy caramelized sugar topping!

    Ingredients and Notes

    Ingredients needed to make coffee creme brûlée.

    Heavy Cream - Heavy cream gives this Coffee Creme Brûlée a rich, velvety texture and a creamy flavor that balances the sweetness of the custard. Its high fat content allows for a smooth consistency, ensuring the dessert sets perfectly.

    Coffee - Be sure the coffee is at room temperature when combining it with the cream to prevent the cream from curdling. Whatever coffee you have on hand works great, but if you use iced coffee, make sure to skip the ice!

    Egg Yolks - In addition to also contributing to the rich, creamy, and smooth texture to the custard, egg yolks also act as a thickening agent when heated, allowing the custard to set perfectly.

    Substitutions and Variations

    Coffee - I brew some of my decaf coffee and then let it cool, but in place of brewed coffee you can use cold brew. I've also made this by mixing instant espresso powder into hot water to dissolve, and then, of course, let it cool. Even a flavored coffee would be delicious, but be sure you're using brewed coffee with flavored coffee beans, not a latte or a syrup-flavored coffee.

    Heavy Cream - Substituting the heavy cream can impact the texture of the Coffee Creme Brûlée, but is possible in a pinch! A coconut cream is the most typical dairy-free substitution for heavy cream, but it will alter the flavor a bit. Half and half should also work, but will result in a lighter custard. Whole milk could also be used but the richness of the creme brûlée will likely impacted due to the different fat content.

    Toppings - Add an extra touch to your Coffee Creme Brûlée by topping it with a chocolate covered espresso bean, some fruit, or a dollop of whipped cream. Nutella Whipped Cream would pair perfectly!

    How to Make this Recipe

    A stainless steel saucepan with heavy cream and coffee.

    Step 1: Heat heavy cream and coffee over heat until hot, but not boiling. In a separate bowl, combine the egg yolks and brown sugar.

    A stainless steel saucepan with egg yolks and brown sugar mixed into the coffee and heavy cream mixture.

    Step 2: Stir about ¼ of the hot mixture into the egg yolks, then stir the egg yolk mixture into the rest of the hot mixture.

    Four white ramekins filled with coffee creme brûlée in a clear glass 9x13 pyrex baking dish.

    Step 3: Place 4 ramekins in a 9x13 baking dish and divide the cream mixture evenly among the 4 ramekins. Fill the 9x13 dish with boiling water until the water is about ½ way up the sides of the ramekins.

    Four baked coffee creme brûlées in white ramekins.

    Step 4: Bake at 325°F for 40 minutes until the centers are just barely set. Cool for at least 15 minutes, until the ramekins have cooled enough to be picked up with your bare hands, then refrigerate for at least 2 hours and up to 2 days.

    A coffee creme brûlée in a white ramekin topped with granulated sugar.

    Step 5: When ready to serve, sprinkle the top of each creme brûlée with about a half tablespoon of granulated sugar.

    A top down view of a coffee creme brulee in a white ramekin showing the toasty caramelized sugar topping.

    Step 6: Heat with a kitchen torch until slightly browned. Let set, just a few minutes, then serve immediately.

    Recipe FAQs

    What is the purpose of the water bath when making creme brûlée?

    The water bath ensures even cooking and prevents the custard from curdling. By placing the ramekins in a water-filled baking dish, the water helps to regulate the temperature, allowing the custard to cook uniformly resulting in a smooth, creamy custard. Without a water bath, the edges are likely to cook faster than the center and you could end up with either an undercooked center or burnt edges.

    Can I used decaffeinated coffee for this Coffee Creme Brûlée?

    Yes! I only drink decaf coffee so it's usually what I have on hand and ends up being what I use when I make this luxurious dessert! You can run to a coffee shop and get yourself a coffee, setting aside a bit for the creme brûlée (if you get iced, get it without the ice until you measure out what's needed to make it). Or you can brew whatever you have at home. All of it works great!

    How can I make a stronger coffee flavor without altering the texture?

    You can use espresso in place of the coffee for a stronger flavor. Cold brew concentrate can also be used in place of the coffee and may give it a stronger flavor as well. You could also try a coffee extract, but the measurement would need to be reduced quite a bit.

    What's the difference between creme brûlée and custard?

    Creme brûlée is a specific type of custard. Custards can be made in a variety of ways and enjoyed as a stand-alone dessert, as a pastry filling, or as a pie or tart filling. Creme brûlée is always baked in ramekins and topped with that perfect crunchy caramelized sugar topping.

    A spoon with some coffee creme brûlée on it above a white ramekin of creme brulee surrounded by coffee beans with other creme brûlées going out of frame.

    Tips & Tricks

    Tip #1: When heating the heavy cream, be sure not to let it boil. The texture can be impacted if the cream boils, as can the flavor. It should be heated slowly over low heat. Be sure to stir frequently so it doesn't burn. You'll be able to see steam rising from the surface before it begins boiling to indicate that it's time to remove it from the heat.

    Tip #2: The process of adding a small amount of the hot mixture to the egg yolks before adding the egg yolks into the hot mixture is called tempering. We temper eggs in order to gradually raise the temperature of the eggs. If the eggs are heated too quickly, they will scramble which we don't want in our Coffee Creme Brûlée!

    Tip #3: When filling the baking dish with water, be sure not to get any water in the Coffee Creme Brûlée! Using a kettle can help direct the water into the baking dish without getting into the ramekins.

    Tip #4: Ensure your Coffee Creme Brûlée has cooled sufficiently before refrigerating. If you refrigerate the ramekins while they're still hot they can shatter.

    Tip #5: When topping the Coffee Creme Brûlée with granulated sugar, you want the layer to be thick enough that you can't see the creme brûlée underneath it, but not too thick or the topping may get a little burnt in order to be able to brûlée all of it!

    Tip #6: Keep the torch moving! The brûléed sugar will burn quickly so you don't want to stay in any one spot for too long!

    Storage Tips

    • Coffee Creme Brûlée can be stored in the refrigerator without the caramelized sugar topping and with plastic wrap pressed against the top of the custard for up to 2 days.
    • Do not top with the torched sugar until your ready to serve. The topping will not keep.

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    Did you try this recipe?  Leave a review below, and tag @flourdeliz on Instagram!

    📖 Recipe

    A rose gold spoon breaking through the caramelized sugar topping of a coffee creme brûlée in a white ramekin surrounded by coffee beans with more creme brûlées in the background.
    Print Recipe
    5 from 1 vote

    Coffee Creme Brûlée

    A smooth and creamy coffee custard topped with a crunchy caramelized sugar topping.
    Prep Time15 minutes mins
    Cook Time40 minutes mins
    Chill Time4 hours hrs
    Total Time4 hours hrs 55 minutes mins
    Course: Dessert
    Cuisine: American, French
    Servings: 4 creme brûlées
    Calories: 504kcal

    Equipment

    • medium saucepan
    • 4 ramekins
    • 9x13 baking dish

    Ingredients

    • 1 ½ cups heavy cream
    • ¼ cup coffee brewed and cooled
    • 5 egg yolks
    • ½ cup brown sugar
    • 2 tablespoons white sugar for topping
    US Customary - Metric

    Instructions

    • Preheat the oven to 325°F.
    • In a saucepan, combine cream and coffee over low heat until just hot, but not boiling, stirring frequently.
    • In a small bowl, beat the yolks and brown sugar until light.
    • Stir about a quarter of the cream mixture into the egg mixture, then pour the egg mixture into the cream mixture and stir.
    • Place 4 ramekins in a baking dish and divide the creme brûlée mixture evenly among the ramekins.
    • Pour boiling water into the baking dish until water is about halfway up the sides of the ramekins. Be careful not to get water in the ramekins.
    • Bake for approximately 40 minutes, or until centers are barely set.
    • Remove from oven and carefully remove the ramekins from the water bath. Cool for 15-30 minutes, then refrigerate for several hours.
    • Once the custard has set, sprinkle the top of each custard with about half a tablespoon of granulated sugar, and torch until the sugar is browned.
    • Crack and enjoy!

    Nutrition

    Calories: 504kcal | Carbohydrates: 36g | Protein: 6g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 344mg | Sodium: 43mg | Potassium: 153mg | Sugar: 35g | Vitamin A: 1636IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

    This recipe was originally posted on January 1, 2020, but was republished with an updated recipe, new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in August of 2024.

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    1. Bren says

      June 04, 2020 at 8:29 pm

      Hey Liz! I’ve been looking for a recipe using cold brew instead of using the beans my boyfriend grinds for espresso. Thanks for posting this!! I gave this a try last week and the flavor of the crème brûlée was out of this world and crazy delicious! However, the custard didn’t set as well as I had hoped it would. I didn’t see a temp listed in your recipe. but I baked it in a hot water bath for 40 minutes on 325. What temperature do you recommend?

      Reply
      • Liz says

        June 08, 2020 at 7:23 pm

        I am so glad you enjoy the flavor, and I'm so sorry I left the temperature out! I will update the post now, but yes, it should be at 325 F. It's definitely tricky because they do need to cool and refrigerate to fully set, so it's hard to tell when you take them out if they're done. I would suggest starting with an oven thermometer if you don't have one to make sure your oven is heating up appropriately. If the oven temp is okay and you've let them refrigerate for numerous hours (I would say at least 4-6, though I tend to go overnight with it) and it still doesn't set, you could reduce the amount a cream a little bit to see if that helps. Let me know how it goes! I'm happy to troubleshoot a bit more if needed!

        Reply
        • Bren says

          June 11, 2020 at 11:24 pm

          Hey there, Liz! My second attempt was more successful than the first. I honestly think I didn’t heat the cream long enough the first time. I noticed the second time around that the custard was set with a bit of jiggle after baking for 40 minutes. Thanks again for sharing this recipe!

          Reply
          • Liz says

            June 14, 2020 at 6:34 pm

            I'm so glad it worked!!

            Reply

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