Espresso Crème Brûlée Recipe (2024)

This Espresso Crème Brûlée recipe should satisfy the coffee and dessert lover in your life. A crème brûlée is actually a pretty easy dessert to make and can be made ahead, which makes it a dreamy dessert to have in your repertoire.

If easy desserts are what you are looking for, you also might want to explore my easy 4 ingredient berry cobbler.

Espresso Crème Brûlée Recipe

Crème Brûlée is a french word that literally means “burnt crème.” It has a custard on the bottom and a crispy, caramelized layer of sugar on the top.

I personally love an equal ratio of custard to topping, so I have these shallow ramekins on my Christmas list. The ones featured here are in a more standard ramekin size, giving more custard at the bottom. These square ramekins are also unique, modern and fun.

No matter how you choose to serve theme, crème brûlée is a beloved dessert. The espresso added to this version

Espresso Crème Brûlée Recipe Ingredients

• 14 oz heavy cream, separated
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 7 egg yolks
• 1/2 cup sugar, plus 12 more tsp for topping (3/4-1 tsp of sugar per dome)
• 2 shot of espresso – 3-4 oz

Espresso Crème Brûlée Recipe Instructions

1. Heat oven to 325.
2. Brew espresso and combine with 2 Tbsp heavy cream. Let cool.
3. In a saucepan, combine remaining cream and salt and cook on low until just hot. Remove from heat and add vanilla. Stir to combine.
4. In a bowl, beat yolks and sugar together until light.
5. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir.
6. Add espresso and cream mixture and stir to combine.
7. Run mixture through a strainer and into a large measuring cup.
8. Pour custard mixture equally into 6 ramekins.
9. Place ramekins on a jelly roll pan fill halfway with water. See why below.
10. Bake for 35-40 minutes, or until centers are just set. They will still have a tremble in the middle. See video below to understand the perfect giggle.
11. Cool completely. Refrigerate for several hours and up to a few days, covered in cling wrap.
12. When ready to serve, remove from the refrigerator and allow it to sit for 30 minutes before you sprinkle 3/4-1 tsp of sugar evenly on top of each ramekin.
13. Time to make that topping into crispy, caramelized goodness. You can use a torch or you can place under the broiler. I liked to do both. If you do it under a broiler, watch carefully. Seconds can make the difference in burning the sugar top.

Can You Make Crème Brûlée without a Torch?

It’s fun to have a creme brûlée torch. They are not too expensive and make a really delightful gift for the baker in your life. You can also add it to your next birthday or Christmas gift.

If you choose to broil, simply turn the broil on to high and put your sugared crème brûlée on the top rack. This should only take 1-3 minutes to caramelize the top so watch it very carefully. They can burn in seconds.

Why Put Crème Brûlée in a Water Bath?

A water bath (or bain-marie if you want to get all fancy French baking on me) helps crème brûlée cook more evenly and prevents the heat from entering into the crème brûlée too quickly. It also keeps the air in the oven moist from the steam, helping to prevent the crème brûlée from cracking on the top. It also contributes to the smooth texture of this dessert.

How Do You Know If a Crème Brûlée is set?

Knowing if a crème brûlée is set can be the trickiest part of this dessert creation. You want a slight wobble or giggle to your Crème Brûlée. Also, if you tilt the Crème Brûlée there will be a slight bow to the top but no liquid should break the surface.

I created a really quick video tutorial showing what a crème brûlée should look like when it comes out of the oven.

How Long Can Crème Brûlée Keep in the Refrigerator?

I love making crème brûlée because it’s an easy dessert to make ahead of any party or celebration. Simply cover it with plastic wrap tightly, making sure the plastic doesn’t bow and touch the top of the custard. It can then be stored for 1-3 days.

Can You Freeze Crème Brûlée?

I had to look this one up since I have never done it. According to Can You Freeze This, yes, you can freeze crème brûlée. It will freeze well, if wrapped tightly, for 6 months. There are many tips on the site referenced that can help more, but the biggest thing is baking, setting and wrapping well prior to going into the freezer.

To defrost and prevent weeping (the custard turning liquidy), make sure to defrost gradually. You DO NOT want to take your crème brûlée out of the freezer and then leave in a room temperature or warm setting. Instead, go straight from the freezer to the refrigerator and allow to defrost completely in that chilled, refrigerated setting.

Crème Brûlée on the Great British Baking Show

The day I sat down to finish up this post is also the day I watched Season 3 Episode 4 of the Great British Baking Show, which I have been binge watching.

What was the first challenge? Crème Brûlée. How convenient.

The best quote from the crème brûlée episode was, “The crème brûlée should be wobbly like my backside.” Now, you have to say that with a British accent and get quite a chuckle.

I thought I would share with you some of their Crème Brûlée flavor combinations if you are tempted to experiment:

• Cinnamon Tea Crème Brûlée
• Almond Crème Brûlée
• Rhubarb and Ginger Crème Brûlée
• Pomegranate Two Ways Crème Brûlée
• Coconut Crème Brûlée
• Marula Fruit (a fruit alcohol from South Africa) and Coffee Liquor
• Blackberry Crème Brûlée
• Potefract (a kind of licorice) Crème Brûlée

Tips from the Great British Baking Show Crème Brûlée Episode

1. If you get your cream too hot and then pour into the sugar and egg yolk mixture, you will end up with scrambled eggs. That is why I heat the cream until just hot and do not boil.
2. I saw one of the bakers strain his cream into the sugar and egg yolk mixture. I think this is a great idea because it will remove any film that did build up on your cream. Another strained the whole custard mixture before adding it to the ramekins. Although I haven’t done that, I added it to my instructions above.
3. Keep a careful eye on the crème brûlée if you are broiling it. Seconds can make the difference between perfection and burning.