Coffee Crème Brulee
Coffee Crème Brulee
Get this quick and easy dessert recipe by Sarah Benjamin from Yummy Desserts.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 2 hours 50 minutes
  • Yield 6 servings
As seen on Yummy Desserts
Ingredients
  • 350 millilitres Double/Heavy cream
  • 125 millilitres Milk
  • 50 millilitres Strong coffee (2 espresso shots)
  • 1½ tablespoons Instant coffee powder (unsweetened)
  • 90 grams Caster sugar
  • For top:
  • 2-3 tablespoon Caster sugar
Method
  1. Preheat the oven to 150C
  2. Put the cream and milk in a saucepan and gradually heat to below boiling point, when bubbles form around the edges of the cream and milk. Stir in the instant coffee powder until fully dissolved, then pour in the prepared coffee
  3. In a mixing bowl, whisk the egg yolks and sugar together until creamy and lighter in colour. Very carefully, slowly pour the hot coffee cream mixture into the eggs, whisking the whole time. Once fully incorporated, strain the mixture into a jug
  4. Place 6 ramekins in a roasting tray and carefully divide the custard mixture among these
  5. Place the roasting tray over on the oven rack, then pour some room temperature water into the roasting tin, until the water comes halfway up the ramekins
  6. Bake for 45-50 minutes, until set but with a slight wobble in the centre. Remove from the oven to cool. Chill in the fridge for at least 2 hours, but preferably overnight
  7. When ready to serve, sprinkle the 2-3 tablespoons of caster sugar on top and caramelise with a blowtorch or under a very hot grill. Serve immediately

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