Description
This Espresso Crème Brulée is a decadent dessert combining the rich, creamy texture of classic crème brûlée with the bold, robust flavor of fresh espresso. Perfectly caramelized on top with a crisp sugar crust, this elegant treat is ideal for coffee lovers looking to impress their guests with a sophisticated finish to any meal.
Ingredients
Scale
Custard Ingredients
- 2 cups heavy cream
- 1 tbsp heavy cream (for espresso)
- 3 large eggs
- 1/2 cup sugar, plus extra for caramelizing
- 1 shot fresh brewed espresso (about 1/4 cup)
Garnish
- Bittersweet chocolate shavings (optional)
Equipment
- Ovenproof ramekins or custard cups
- Handheld torch
Instructions
- Prepare the espresso-infused cream: In a small saucepan, combine 2 cups of heavy cream with 1 tablespoon of heavy cream and the shot of freshly brewed espresso. Gently heat the mixture over medium-low heat until warm but not boiling, then remove from heat and set aside to infuse the espresso flavor.
- Mix eggs and sugar: In a mixing bowl, whisk together the 3 large eggs and 1/2 cup sugar until the mixture is smooth and pale. This creates the base for your custard.
- Combine and strain: Gradually pour the warm espresso-infused cream into the egg and sugar mixture while whisking continuously to temper the eggs and prevent curdling. Once combined, strain the mixture through a fine-mesh sieve to ensure a silky smooth custard.
- Fill ramekins: Arrange ovenproof ramekins in a baking dish. Pour the custard mixture evenly into the ramekins.
- Bake in a water bath: Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (160°C) for approximately 40 minutes or until the custards are set but still slightly jiggly in the center.
- Cool and chill: Remove ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 2 hours or overnight to fully set the custard.
- Caramelize the sugar topping: Before serving, sprinkle a thin, even layer of sugar on top of each custard. Use a handheld torch to caramelize the sugar until golden and crisp, creating a hard crack sugar crust.
- Garnish and serve: Optionally, sprinkle bittersweet chocolate shavings on top to add a touch of decadence. Serve immediately and enjoy your espresso-infused crème brûlée.
Notes
- Ensure the cream is warm but not boiling when mixing with eggs to prevent curdling.
- Use a fine-mesh sieve to create an ultra-smooth custard texture.
- The water bath helps the custard cook evenly and gently to avoid cracking.
- Chilling the custard thoroughly is essential for perfect texture.
- If you don’t have a torch, place under a hot broiler briefly to caramelize the sugar, watching carefully to avoid burning.
- Freshly brewed espresso is recommended for the best flavor.
