Espresso Crème Brûlée

Espresso creme brulee (click through for recipe) Trey learned two things about me early on in our relationship. First, I’m the kind of gal that if a server asks if I want to look at the dessert menu, I say yes. It doesn’t hurt to look, right? And second, he learned that if crème brûlée is on that dessert menu, I’m going to order it.

Espresso creme brulee (click through for recipe)This version of crème brûlée features a healthy dose of espresso flavor. Honestly, it sort of tastes like a vanilla latte. I highly recommend serving these on a tray filled with coffee beans. The added aroma will totally impress whoever you are serving this to. And when they aren’t looking, you can totally pour the beans back into the bag and save them for your morning coffee. That’s exactly what I did. 🙂

Easiest ever creme brulee recipeEspresso Crème Brûlée, makes 6-8 depending on your ramekin size.

2 cups heavy cream
2 teaspoons espresso powder
1/4 cup sugar
4 egg yolks
1/2 teaspoon vanilla extract
1/4 cup to 1/3 cup super fine (baker’s) sugar

Heat the heavy cream over medium heat, whisking to dissolve the espresso powder. Remove from heat and allow to cool to room temperature.

How to make creme bruleeIn a bowl combine the egg yolks and sugar. Stir for a couple minutes until the mixture turns from bright yellow to a paler yellow. Slowly whisk in the heavy cream-espresso mixture and the vanilla extract. Pour the batter into your ramekins.

Place the ramekins in a large casserole dish or a baking sheet with a tall lip. Fill the baking dish with water so the ramekins are half submerged in the water. Bake at 325°F for 45-48 minutes. The custard should look set but have a slight jiggle in the center (like a solid custard). If it seems too liquidy, allow them to cook for a few more minutes. Ramekin size can really make a difference here, so use your best judgement. Take care when removing the baking dish from the oven as the water will be very hot. You do not want to splash it on your skin.

Espresso creme bruleeAllow the custards to cool. Then cover and refrigerate for at least two hours or overnight. Before serving, sprinkle a thin layer of sugar over the top and caramelize with a kitchen torch or under the broiler. Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with The Signature Collection.

Espresso Crème Brûlée

Ingredients

  • 2 cups heavy cream
  • 2 teaspoons espresso powder
  • 1/4 cup sugar
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/4 cup to 1/3 cup super fine baker's sugar

Instructions

  1. Heat the heavy cream over medium heat, whisking to dissolve the espresso powder. Remove from heat and allow to cool to room temperature.
  2. In a bowl combine the egg yolks and sugar. Stir for a couple minutes until the mixture turns from bright yellow to a paler yellow. Slowly whisk in the heavy cream-espresso mixture and the vanilla extract. Pour the batter into your ramekins.
  3. Place the ramekins in a large casserole dish or a baking sheet with a tall lip. Fill the baking dish with water so the ramekins are half submerged in the water. Bake at 325°F for 45-48 minutes. The custard should look set but have a slight jiggle in the center (like a solid custard). If it seems too liquidy, allow them to cook for a few more minutes. Ramekin size can really make a difference here, so use your best judgement. Take care when removing the baking dish from the oven as the water will be very hot. You do not want to splash it on your skin.
  4. Allow the custards to cool. Then cover and refrigerate for at least two hours or overnight. Before serving, sprinkle a thin layer of sugar over the top and caramelize with a kitchen torch or under the broiler.
  • I made this for my sister last night. I didn’t have espresso powder, so I just added two tablespoons of ground coffee (stumptown, yay!) and strained it out of the cream after heating. They were So Good. Thanks for the recipe.

  • This sounds & looks amazing. Coffee & crème brulee are two of my favorite things!

  • These look amazing! Creme Brulee is my husband’s favorite, I might have to make this for him. Also I just got a brulee torch and can’t wait to use it 😀

    Johanna
    http://www.ourjoyfulhome.com

  • I loooove creme brulee and I loooove coffee, so that’s a win-win!
    xx,
    E.
    www.theslowpace.com

  • I love Espresso and I love Crème Brûlée! What a great combination of the two of them! It would be awesome if you could share this recipe in my Tuesday Recipe Link up on my Blog: http://tea-time-blog.com/tuesday-recipe-linkup-chicken-wraps/

    Have a lovely day!!! Jana

  • Oh wow these look absolutely gorgeous!! We’ll be throwing a dinner party soon to “christen” our new apartment and I believe to have found the dessert I’m going to serve 😉
    www.iliamura.blogspot.com

  • Ha! I love the serving tip, Emma, you’re hilarious. And this looks so good! Makes me want to get a kitchen torch.

  • When you said it tastes like a vanilla latte, I was sold! Coffee has a huge place in my heart.

    M.

  • I’m the same way with creme brûlée! If it’s on the menu, I order it — no questions asked. This looks incredible! xo

    EsraSevgi.com

  • Holy crap that looks amazing! Had my first creme brûlée this summer (it was peanut) and I’ve been wanting another one ever since!

  • Oh my goodness this looks fantastic! I love Creme Brulee and definitely never had espresso with it, yum!

  • I love flavored creme brulee, my all time favorite is lavender, but this one looks really, really good as well!

  • You have combined my two favorite things! I will definitely have to try this recipe! Thank you!

    Christine
    rootandroseblog.com

  • That looks great! If I wanted to make plain creme brulee could I just omit the espresso powder?

  • These look fantastic! I’m always looking for new ways to use the massive amounts of coffee/espresso beans I’ve been roasting!
    xo

  • I not usually a big fan of creme brulee but these look stunning! I’ve just done a baking post on my blog as well – been so in the mood for it lately! Lovely photographs as well 🙂 xx

  • This looks delicious! I’m going to save this so I can try it some time!

    Beauty and Lifestyle Blog

    xx

  • Oh my! What a combination! So so fun! Can’t wait to give this a shot!

    http://sometimesgracefully.com

  • It is VERY easy to make. Also, you do not have to have a torch. You can caramelize the tops under your oven’s broiler if you are keep a close eye on them (so they don’t burn). I’ve done this before. It works well, although you do have more control with a torch.

    -Emma

  • I love cream butler, but have never made it. These look so delicious, I might just have no choice but to give them a try!

  • This looks yum…and love reading your recipe posts just for the fun element in your writing.. and it totally doesn’t hurt to look 😉

    xo

    agoldentulip.blogspot.com

  • Oh, yum. Looks delicious. I bet the coffee flavor is great with the richness of creme brulee!

  • Between my love for coffee and overly sugary desserts, I HAVE NO IDEA HOW I HAVE NEVER CONSUMED THIS BEFORE. This looks amazing, Emma!!

    Neha // http://nehasharmaphoto.com/blog/

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