Espresso Crème Brûlée

 

 

Crème Brûlée is one of my favorite indulgent desserts.  I’ve shared the Classic Crème Brûlée recipe here on my blog in the past (click here for the Classic Crème Brûlée recipe).  Today, I wanted to share with you the Espresso version.  It’s just as wonderful, if not better.  I personally can’t decided which one I love more.  Well, I guess the preference depends on the mood of what I’m craving for that day!

 

Crème brûlée, also known as burnt cream, is a dessert consisting of a creamy custard base topped with a contrasting layer of hard and crunchy caramel (the burnt sugar). The custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon, chocolate, coffee, liqueurs, etc.  Today’s recipe calls for instant espresso powder that gives this dessert the rich, earthy and dark roasted espresso flavor.  If you’re a coffee lover, you’ve got to give this dessert a try.

 I used regular sugar on top for the brûlée, you can use raw sugar or cane sugar as well, depending on your preference or what you have on hand.  My favorite part of enjoying a Crème brûlée?  Cracking the top Brûlée with a spoon and hear that cracking sounds!

 Here’s the video tutorial to show you step by step on how to make this Espresso Crème Brûlée.

I hope you enjoyed watching my video tutorial.  If you haven’t done so, please subscribe to my YouTube channel here.  You’ll be the first to know when I have new video tutorials published.

 

Tools and Ingredients used in this post:

Porcelain Ramekins (Click here for product information)
BonJour Chef's Torch (Click here for product information)
Butane Fuel for the Torch (Click here for product information)
Instant Espresso Powder (Click here for product information)

 

 

 

Espresso Crème Brûlée

Makes: 4 (4oz) ramekins

1 1/2 cups heavy cream
1/4 cup vanilla sugar (plus more for torching on top)
4 large egg yolks
1 teaspoon vanilla extract
1 tablespoon coffee liqueur (I used Kahlua)
1 1/2 tablespoons instant espresso powder
1/4 teaspoon kosher salt
(boiling water for water bath)

Preheat the oven to 300 degrees F.

In a medium saucepan, heat the cream and sugar on medium low heat until mixture comes to a simmer. Stir to make sure the sugar is completely dissolved and remove from heat.
In a large heat proof bowl, whisk the egg yolks, slowly add half of the hot cream mixture into the yolks while whisking constantly.

Pour the egg yolk mixture back into the saucepan with the cream mixture and cook on low heat until the mixture is thickened, or reach 170 degree F. Remove from heat, stir in the vanilla, chocolate liqueur, espresso powder and salt.

Place a sieve over a heat proof measuring cup with a beaker; then pour the custard mixture into the measuring cup. Evenly divide the mixture into four 4-ounce ramekins until almost full.

Place the ramekins in a roasting pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 45 minutes, or until the custards are almost set and still giggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature on a wire rack, and refrigerate until firm.

To serve, sprinkle 3/4 teaspoon of sugar evenly on the top of each ramekin. Turn ramekin around and gently tab the sides to evenly distribute the sugar on the surface. Heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.  Enjoy.


**Please follow the safety guidelines from the blowtorch manufacturer. I never use one when the children are presents and please store away from where the children can reach.