Espresso Crème Brûlée
4 hr 45 mins
Servings: 4 servings
- 2 cups heavy cream (35% whipping cream)
- 2 vanilla beans
- 1/4 cup sugar
- 6 egg yolks (large eggs)
- 100 ml espresso beans
Heat the cream over medium-low heat. Scrape the seeds from the vanilla beans, add to cream with beans, and espresso. Whisk everything together and let the cream come to a simmer.
Whisk the eggs and sugar together. Once the cream comes to a gentle boil, add a small amount to the eggs to temper them. Continue to whisk as you slowly add the rest of the cream.
Strain the custard mixture.
Pour the custard into the ramekins then place the ramekins into a large baking dish with at least 2” -inch sides.
Preheat your oven to 325°F (165° C).
Transfer the ramekins to the oven. Carefully pour boiling or very hot tap water into the baking dish until it reaches at least half way up the sides of the ramekins.
Bake the custard for approximately 20 to 25 minutes, but again this will depend on the size of the ramekins that you have used.
Test the custard by gently shaking the ramekin. When ready, it should have a slight uniform jiggle. Remove the custard and place onto a cooling rack.
Once they have cooled, place them into the refrigerator for at least 4 hours.
To serve the custard, sprinkle some sugar onto the surface of the cold brûlée. To caramelize the sugar, you can use either a small kitchen torch, or a regular torch which can be found in any hardware store.
Let cool for a minute to allow the sugar to harden, before serving
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