Cold Brew Creme Brulee

Happy 2020! I’m so glad to be back! 2019 took a lot out of me. I think last I was here, I was about to run the Boston Marathon. I can’t believe I haven’t given you a recipe since St. Patrick’s Day! I spent 2019 really focused on running, which meant posting took a back seat.

I still was baking and creating recipes, but the blog writing and photographing are so time-consuming and I just wasn’t able to keep up. But that means I have a lot of recipes queued up ready to share with you!

sugar sprinkling onto the top of the cold brew creme brulee custard

I’ve seen a lot of posts recently of people complaining about recipe blogs that talk about their lives before getting to the recipe, but the reality is that there has to be a blog post to accompany the recipe in order for the recipe to show up in search results. I won’t pretend that I understand how SEO works (though I am trying to learn more!), but I know that I need to write something to go with the recipe for SEO purposes!

A torch heating the sugar on top of a cold brew creme brulee

I find it more interesting to write about life, than to write out a blog post of how to make the recipe before posting the recipe itself below, but I would love your input on what you want to hear about in these posts. Since my limited knowledge of SEO says I have to write something, I want it to be what you want to read! If you want step by step recipe instructions, I will do that. And if you want to hear about running, or my life, or blogging, or cooking, or baking, or anything, I’m here for it. And if you just scroll down to the recipe, that’s okay too. If I’m being honest, I mostly do the same.

The torched sugar bubbling on top of a cold brew creme brulee

In the meantime, if you’re loading up on caffeine to kick off the new year (aka going back to work after a lot of time off), this is the perfect treat for you! Happy New Year! Wishing you all the best for the year ahead!

A spoonful of creme brulee above the ramekin of creme brulee
Print Recipe
Cold Brew Creme Brulee
I know the time I listed for making this seems like a lot, but I promise this recipe is just as easy as all my others! If you make it the night before and let the creme brulees chill overnight, it will take less than an hour from start to finish, most of which is baking time!
Spoon about to crack the torched sugar topping of a cold brew creme brulee
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 4 hours
Servings
creme brulees
Ingredients
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 4 hours
Servings
creme brulees
Ingredients
Spoon about to crack the torched sugar topping of a cold brew creme brulee
Instructions
  1. Preheat the oven to 325 F.
  2. In a saucepan, combine cream, coffee, and salt over low heat until just hot (not boiling).
  3. In a mixing bowl, beat the yolks and sugar until light.
  4. Stir about a quarter of the cream mixture into the egg mixture, then pour the egg mixture into the cream mixture and stir.
  5. Pour into four ramekins and place ramekins in a baking dish.
  6. Fill the baking dish (outside the ramekins) with boiling water until water is about halfway up the sides of the ramekins.
  7. Bake for approximately 40 minutes, or until centers are barely set.
  8. Remove from oven and cool for 15 minutes, then refrigerate for several hours.
  9. Once the custard has set, sprinkle the tops of the custard with sugar, and torch until the sugar is browned.
  10. Re-refrigerate until ready to eat, then crack and enjoy!
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4 thoughts on “Cold Brew Creme Brulee”

  • 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?

    • 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!

      • 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!

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