Espresso Creme Brulee

Espresso Creme Brûlée – the BEST creme brûlée I’ve ever had!

Espresso Creme Brûlée - the BEST creme brûlée I’ve ever had! Let’s pause for a moment. This is a recipe for creme brûlée. I’m  posting a recipe for creme brûlée.

Who am I?!

Espresso Creme Brûlée - the BEST creme brûlée I’ve ever had! A few weeks ago I shared a recipe for S’mores Pudding Cups because I had just gotten a kitchen blow torch. I bought a torch because I thought it would come in handy when toasting marshmallows for certain desserts.

Actually, to tell the whole truth, I didn’t really want or need a blow torch, Ryan was one the one who thought it would be cool to have one because he wanted to make creme brûlée. But I ended up needing a blow torch for that recipe, and when I told Ryan I had bought one, he was waaaay to excited.

I bought the blow torch with absolutely no intentions of using it to make creme brûlée. Actually, I am going to quote myself from a few weeks earlier because I said, “I’m not into creme brûlée.”

Screeeech!  How delusional was I.. I didn’t like creme brûlée?!

Espresso Creme Brûlée - the BEST creme brûlée I’ve ever had! You know who I remind myself of? Any kid who says ‘I don’t like _________’ before they even try it.

I know!

Espresso Creme Brûlée - the BEST creme brûlée I’ve ever had! I can’t be certain that I like all types of creme brûlée, but I certainly know that I like this espresso creme brûlée. So much so, we’ve made this recipe THREE times since Valentine’s day. That’s a total of 18 individual creme brûlée ramekins. Don’t worry, we’ve been sharing with friends, but I will admit a lot of them have been devoured by Ryan and I :) If you’re kind of afraid of creme brûlée, like I was, this is a great recipe to try. It’s smooth and pretty much tastes like coffee! It might just change your whole perspective on creme brûlée!

Espresso Creme Brulee

Yield: 6 creme brulees

Total Time: 5 hours

Ingredients:

  • 6 egg yolks
  • 1/2 cup sugar
  • 2 cups heavy cream
  • 1/2 tbsp vanilla
  • 1/4 cup plus 2 tbsp espresso
  • Sugar, to caramelize the top

Directions:

  1. Preheat the oven to 325 F degrees.
  2. Lightly spray 6 ramekins with non-stick cooking spray. Place the ramekins inside a 9 by 13 inch pan. Carefully fill the pan with water, making sure to not get any water inside the ramekins. The water should be about half way up the side of the ramekins. Set aside.
  3. In a mixing bowl, combine the egg yolks and sugar until you have a thick paste. Set aside.
  4. In a small saucepan over medium heat, combine the heavy cream and vanilla, stirring, until the mixture shows a few bubbles. Add in the brewed espresso, stir. Slowly pour this mixture into the egg sugar mixture. Stir until everything is combined, 1-2 minutes.
  5. Evenly divide the creme brûlée mixture among the 6 ramekins, they should be filled almost to the top. Place the creme brûlée in the oven and bake for 50-60 minutes or until a tooth pick inserted in the middle comes out clean.
  6. Allow the creme brûlée to cool for 30 minutes before moving them into the refrigerator. Refrigerate for at least 3 hours. The creme brûlée can be refrigerated overnight.
  7. Remove the creme brûlée from the refrigerator 30 minutes before adding the sugar topping.
  8. Evenly sprinkle 1/2 tbsp sugar on top of each creme brûlée. Use a kitchen blow torch to caramelize the sugar.
  9. Serve and enjoy.
Espresso Creme Brûlée - the BEST creme brûlée I’ve ever had!
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40 comments

  1. wow! it looks so tempting! I want it, I want it : )

  2. These sound fabulous! I am not much of a creme brulee fan either (though I had an amazing basil one once), but espresso?! I’m in.
    Just one thing. I don’t have a kitchen blowtorch either. We do have a run of the mill DIY one though – do you think I could use that?!? I’ll clean it first, I promise!

  3. Oh.My.Delicious. I haven’t made a crème brulee in ages and it was only once. You’re reminding me how good it is here. I love the espresso twist on this. Great job!

  4. Oh. my. This is the creme brulee that I need. I’m up for anything espresso flavored. I also just got a torch for some desserts. I know what I’ll be using it on first! Pinning!

  5. Oh thank goodness you tried creme brulee- it is da’ bomb! Can’t wait to try yours with espresso!!

  6. Oh I am in love. I adore creme brulee and the addition of espresso is pure genius!

  7. I need to break out my kitchen torch more often! this looks like a terrific recipe to start with

  8. I really want to make these!!! I need a blow torch as well and keep putting it off. My anniversary is this Friday so maybe I will indulge :)

  9. Nicely done. I love creme brulee and espresso so how could you possibly go wrong here. Thanks for sharing your experience and recipe.

  10. This creme brulee sounds incredible, Beth. Now I have another excuse to play with my kitchen torch!

  11. Kitchen blow torches are the best! I get way too excited when I get to pull mine out and use it. These creme brulees look like the perfect excuse to get it out!

  12. Crème Brûlée is undoubtedly my husband’s favorite dessert, and I cannot think of many things that cannot be made even more delicious by the addition of coffee. I will be making these for sure!

  13. Well, no chance of that here. I readily admit tha tcreme brulee is basically my favorite dessert…and I’d have a hard time not eating every single one of those! I love that they are infused with espresso, too…sooooo delicious.

  14. Mmmm espresso and creme brûlée sound perfect together! Have fun with your new blow torch! :)

  15. What a fun version of creme brulee, now I’m anxious to try it – but first I really need one of those torches!

  16. I’m dying to try this! It looks so delicious!

  17. Hey, I think I just found the dessert for the weekend!!! I LOVE creme brûlée – and you just reminded me about that! Thanks!!

  18. I know what I’m making this weekend! Love the espresso flavor!

  19. This looks so delicious, Beth! I love your tutorial pictures too ;-)

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