Espresso Creme Brulee Recipe

This Espresso Creme Brulee tastes like a perfect tiramisu. Delicious and decadent custard with notes of espresso and a crispy sugar crust.

My hubby asked me to quote him saying, “this is my new favorite!” This Espresso Creme Brulee was an experiment for me that turned out awesome! It tastes like a perfect tiramisu. To make espresso creme brulee without a torch, garnish the top with shavings of bittersweet chocolate.

Ingredients for Espresso Creme Brulee:

2 cups heavy cream + 1 Tbsp for espresso
3 large eggs
1/2 cup sugar (plus extra for caramelizing)
1 shot of fresh brewed espresso (about 1/4 cup)    [if you try strong brewed
or instant coffee instead, let me know how it turns out.
]
Bittersweet Chocolate shavings for garnish (optional)

What you will need:

-Ovenproof ramekins or custard cups
-A handheld torch. Your husband (or wife) may have one in the garage. I bought one at Home Depot. It doesn’t have to be specifically for creme brulee.
If you don’t have a torch, you can shave bittersweet chocolate over the top.

How to make Creme Brulee:

1. Pre-heat the oven to 300˚ F

2. Brew your espresso and add 1 Tbsp of the heavy cream. Stir and set aside.

3. In a medium bowl, stir 3 eggs and 1/2 cup sugar until blended.

4. Heat the rest of the heavy cream in a sauce pan, almost to a simmer.

5. Slowly stir in the hot cream (if you add the hot cream too fast, you will end up with scrambled eggs).

6. Stir in the espresso.

7. Strain the mixture through a fine mesh sieve into a large measuring cup with a pouring lip.

8. Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish.

9. Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300˚ F for 35-40 minutes. The centers of the creme brulee’s should barely move when you wiggle the pan.

10. Cool to room temperature.

11. Cover and refrigerate creme brulee until ready to serve.

Once the brulees are at least to room temperature, you can caramelize the top.

To caramelize the top: put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Move in a circular pattern until the whole surface is caramelized to a deep amber color.
Note: if you are making the creme brulees in advance, make this sugar topping the same day you are serving them.

Espresso Crème Brulée

5.0 from 2 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy
Cost To Make: $6-$7
Serving: 8 cups

Ingredients

Ingredients:

  • 2 cups heavy cream + 1 tbsp for espresso
  • 3 large eggs
  • ½ cup sugar (plus extra for caramelizing)
  • 1 shot of fresh brewed espresso (about ¼ cup)
  • Bittersweet Chocolate shavings for garnish (optional)

What you will need:

  • Ovenproof ramekins or custard cups
  • A handheld torch.

Instructions

Pre-heat the oven to 300°F

  1. Brew your espresso and add 1 Tbsp of the heavy cream. Stir and set aside.
  2. In a medium bowl, stir 3 eggs and ½ cup sugar until blended.
  3. Heat the rest of the heavy cream in a sauce pan, almost to a simmer.
  4. Slowly stir in the hot cream.
  5. Stir in the espresso.
  6. Strain the mixture through a fine mesh sieve into a large measuring cup with a pouring lip.
  7. Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish.
  8. Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300°F for 35-40 minutes. The centers of the creme brulee's should barely move when you wiggle the pan.
  9. Cool to room temperature. Cover and refrigerate creme brulee until ready to serve.
  10. Once the brulees are at least to room temperature, you can caramelize the top.

To caramelize the top:

  1. put 1 to 2 tsp of sugar on each custard, swirl to spread evenly. Move in a circular pattern until the whole surface is caramelized to a deep amber color.

Notes

If you are making the creme brulees in advance, make this sugar topping the same day you are serving them.

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Read comments/reviewsAdd comment/review

  • Elena
    January 22, 2015

    Mine didn’t stiffen up.. But it still tasted delicious! (: I made some with coffee (btw i tried instant coffee, it tasted great, but i had good quality coffee) and some plain..
    Do you think it need more time in the oven, is that the problem? I did thrirty some minutes.. I just thought they’d get firmer as they cool..but they didn’t do a whole lot..Do yours come out of the oven hardened up or do they get firm as they cool?
    Thanks. I’ll be trying again. Reply

    • Natasha
      natashaskitchen
      January 22, 2015

      They do stiffen up completely after they cool and are fully set with refrigeration. Did you make 8 of them in 4 oz ramekins the same way? Also, did you make sure to add hot water to the pans before baking? Reply

      • Elena
        January 24, 2015

        Yes, I added water.. no, I made them in 5 7oz ramekins.. I think i will try again and leave them in the oven longer, also, as i searched more recipes, i see that most people use only egg yolk.. I think i will try that next time Reply

  • Alena
    January 15, 2015

    where do you get your torch Reply

    • Natasha
      natashaskitchen
      January 15, 2015

      Ours is from Home Depot; it’s not officially a creme brûlée torch but it sure gets the job done 🙂 Reply

  • Tavita
    November 10, 2013

    Nice recipe…how do you make the one shot of fresh brewed expresso? Reply

    • Natasha
      natashaskitchen
      November 10, 2013

      You need an espresso machine if you want to make a shot. You can use 1/4 cup of very strong coffee. Reply

  • Anna
    September 19, 2013

    I’ve been wanting to make this for such a long time but couldn’t find the perfect recipe until I found this! Thank you so much!
    Quick question- if I want to make just a regular creme brulee, do I just omit the espresso part and follow the rest of the recipe as is? Reply

  • Katrina T
    February 7, 2013

    We have a propane torch at home, is that safe to use? Reply

    • Natasha
      natashaskitchen
      February 7, 2013

      That should work just fine, probably much faster :). Reply

  • Olga
    February 1, 2013

    Hi Natasha! How do you use a broiler? Reply

    • Natasha
      natashaskitchen
      February 1, 2013

      The broiler function is at the top of your oven. Place a rack up as high as it goes, which will be just below the heating element.
      You will be exposing sugar to that heat, and sugar is pretty flammable – so be sure it doesn’t catch on fire.
      Leave the oven door slightly ajar while broiling for few minutes. You need air to circulate in your oven during the broiling process. Hope this helps Reply

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