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Espresso Creme Brûlée
Coffee and dessert lovers unite! This decadent creme brûlée combines the rich flavour of espresso coffee and the classic french custard for a dessert made in heaven.
Prep Time
20
minutes
mins
Cook Time
2
hours
hrs
chill
4
hours
hrs
30
minutes
mins
Total Time
2
hours
hrs
20
minutes
mins
Course:
Desserts
Cuisine:
French
Servings:
4
5-ounce servings
Calories:
513
cal
Author:
Amanda Formaro
Ingredients
1 1/4
cups
heavy whipping cream
1/3
cup
whole milk
1/2
cup
sugar
4
ounces
prepared shots of espresso
4 at 1 oz each
1
tsp
vanilla extract
7
large
egg yolks
Topping
4
tbsp
several tbsp white sugar
for caramelizing
Instructions
Preheat oven to 200F and boil a kettle of water for the water bath.
Separate 7 egg yolks into a large bowl.
Combine cream, milk, sugar, espresso and vanilla. Simmer until just boiling medium-high heat.
Remove pot from the heat and allow to cool for 5 minutes.
Whisk egg yolks together, and slowly whisk in the hot cream mixture.
Strain into a spouted bowl or large measuring cup to remove any bits of cooked egg.
Place your ramekin dishes in an oven-proof baking dish, and pour the mixture into the ramekins.
Fill baking dish halfway full with boiling kettle water.
Place the baking dish in the oven and bake for 2 hours.
Remove the baking dish from the oven and transfer the ramekins to a cooling rack for 30 minutes.
Transfer ramekins to fridge and allow to chill for a minimum of 4 hours (up to 2 days).
To serve, sprinkle a tsp of sugar over the surface of each dish, and shake to evenly distribute.
With a kitchen torch or blow torch, brown the sugar until fully caramelized.
If desired, chill ramekins again for a few minutes to allow topping to harden.
Nutrition
Serving:
1
5-ounce serving
|
Calories:
513
cal
|
Carbohydrates:
41
g
|
Protein:
6
g
|
Fat:
36
g
|
Saturated Fat:
20
g
|
Cholesterol:
426
mg
|
Sodium:
55
mg
|
Potassium:
147
mg
|
Sugar:
38
g
|
Vitamin A:
1555
IU
|
Vitamin C:
0.4
mg
|
Calcium:
110
mg
|
Iron:
0.8
mg