Go Back

Coffee Crème Brûlée

Happy International Coffee Day Ninjas! This is a simple flavored cold dessert using freshly brewed coffee, cream, egg yolks, sugar, vanilla.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Rest Time 12 hours
Course Dessert, Pudding, Sweet tooth
Cuisine American, French
Servings 2 People

Equipment

  • Whisk
  • Large jug
  • Heat proof glasses/bowls
  • Deep baking dish
  • Blow torch.

Ingredients
  

  • 30 ml Espresso
  • 200 ml Heavy cream
  • 1 tsp Vanilla
  • 3 Egg yolks
  • 30 gm Castor sugar

Brûlée:

  • 2 tbsp Castor sugar

Instructions
 

  • Preheat the oven to 160℃. Heat the heavy cream until boiling.
  • In a mixing bowl/jug add the egg yolks, sugar and vanilla. Whisk well.
  • Steadily pour in the hot cream and whisk constantly - do not stop whisking as we are tempering the eggs by adding the cream slowly. Add the espresso and whisk.
  • Pour into two glasses. Place the glasses in a deep baking tray, fill the tray with hot water, half the way. Place in the oven on the middle rack for 35-40 mins until the sides are set and the center is a little jiggly.
  • Once baked, transfer the fridge to set, anywhere between 4-12 hours. When ready serve, sprinkle over the additional castor sugar and brûlée the top. Serve immediately with some biscotti.

Notes

  • Make sure to whisk the hot cream into the egg mixture slowly. To avoid the eggs from scrambling.
  • Let the Crème Brûlée set in the fridge for 4-12 hours before serving.