Does this contain raw egg?

No — the custard is fully baked; only the sugar top is finished under the broiler.

Yes — the custards keep up to 2 days chilled; brulee the tops just before serving.

No kitchen torch — can I still do it?

Yes — the broiler works; sit the cups on ice so the custard stays cold.

It bakes the custard gently and evenly for a silky set.

Can I use brewed espresso instead of instant?

Reduce the cream slightly to account for the added liquid, or use instant as written for the strongest flavour.

Coffee Creme Brulee

Name: Coffee Creme Brulee
Prep time: 20 min
Cook time: 35 min
Total time: 4 h
Yield: Serves 6
Ingredients: 3 cups whipping cream; 2 tbsp instant espresso coffee; 8 egg yolks; 1/3 cup granulated sugar; 1 tsp vanilla; 1/2 cup brown sugar (packed and sifted, for the top)

A baked coffee custard set in ramekins, chilled, then finished with a brittle broiled brown-sugar crust.

Yield Serves 6

Total Time about 4 hours with chilling

Category Desserts

Prep: 20 minutes (plus chilling) · Cook: 35 minutes

Explore More Desserts

What Is Coffee Creme Brulee?

A coffee-flavoured creme brulee: a rich baked custard of cream, egg yolks and instant espresso, chilled until set, then topped with broiled brown sugar for the signature brittle crust.

Why Make Coffee Creme Brulee?

Coffee gives the classic custard a grown-up edge
The water bath bakes it silky and crack-free
Make the custards ahead; brulee the tops to serve
That brittle sugar crust is pure theatre
A restaurant dessert you can plate at home

Coffee Creme Brulee — Shopping List (6 servings)

Ingredients

3 cups whipping cream
2 tbsp instant espresso coffee
8 egg yolks
1/3 cup granulated sugar
1 tsp vanilla
1/2 cup brown sugar (packed and sifted, for the top)

Adjust servings 6

Instructions

In a saucepan, heat the cream and instant coffee over medium-high heat until steaming hot.
In a bowl, whisk the egg yolks and granulated sugar, then very gradually whisk in the hot coffee cream; whisk in the vanilla and skim off any foam.
Divide among 3/4-cup ramekins set in two large shallow pans; pour boiling water into the pans to reach halfway up the cups.
Bake at 350F for 30-35 minutes, until the edges are set but the centres still jiggle; remove from the water and cool on racks, then cover and refrigerate at least 3 hours (up to 2 days).
Set the ramekins in pans of ice, pat the surfaces dry and sprinkle each with sifted brown sugar.
Broil 6 inches from the heat 2-5 minutes, until the sugar bubbles and turns deep brown; chill 30 minutes before serving.

Cooking Tips

Heat the cream just to steaming, not boiling
Whisk the hot cream into the yolks slowly to avoid scrambling
Bake in a water bath so the custard stays silky
Chill thoroughly before bruleeing
Pat the tops dry and sit them on ice so the broiler crisps the sugar without warming the custard

Frequently Asked Questions About Coffee Creme Brulee

1. Does this contain raw egg?

No — the custard is fully baked; only the sugar top is finished under the broiler.
2. Can I make it ahead?

Yes — the custards keep up to 2 days chilled; brulee the tops just before serving.
3. No kitchen torch — can I still do it?

Yes — the broiler works; sit the cups on ice so the custard stays cold.
4. Why a water bath?

It bakes the custard gently and evenly for a silky set.
5. Can I use brewed espresso instead of instant?

Reduce the cream slightly to account for the added liquid, or use instant as written for the strongest flavour.

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