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a glass ramekin of cold brew creme brulee, sitting to the right of a brown napkin with a spoon on it. All on a marbled surface.
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5 from 1 vote

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!
Prep Time15 minutes
Cook Time40 minutes
Chill Time4 hours
Total Time4 hours 55 minutes
Servings: 4 creme brulees

Ingredients

  • 1 ½ cups heavy cream
  • ¼ cup cold brew
  • ¼ teaspoon kosher salt Diamond Crystal
  • 5 egg yolks save the whites for lots of other recipes!
  • ½ cup brown sugar
  • white sugar for topping

Instructions

  • Preheat the oven to 325° F.
  • In a saucepan, combine cream, coffee, and salt over low heat until just hot (not boiling).
  • In a mixing bowl, beat the yolks and 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.
  • Pour into four ramekins and place ramekins in a baking dish.
  • Fill the baking dish (outside the ramekins) with boiling water until water is about halfway up the sides of the ramekins.
  • Bake for approximately 40 minutes, or until centers are barely set.
  • Remove from oven and cool for 15 minutes, then refrigerate for several hours.
  • Once the custard has set, sprinkle the tops of the custard with sugar, and torch until the sugar is browned.
  • Re-refrigerate until ready to eat, then crack and enjoy!