Coffee Crème Brûlée

This coffee crème brûlée is silky and rich. It’s an easy dessert that feels a little fancy without being difficult. You can make it ahead, chill it, and torch the top right before serving.Use the toggle to switch between metric and US customary measurements.

📝 Ingredients

• 420 g heavy cream
• 1 1/4 Tablespoons instant espresso powder (or 1 shot strong espresso)
• 70 g granulated sugar
• 4 large egg yolks
• 1/2 teaspoon vanilla extract
• Pinch salt
• Granulated sugar

👨‍🍳 Instructions

1. 1Preheat your oven to 300°F / 150°C. Position the rack in the center.
2. 2Bring a jug of water to the boil.
3. 3Heat the cream and espresso in a saucepan until just simmering but not boiling, then remove it from heat. 420 g heavy cream, 1 1/4 Tablespoons instant espresso powder
4. 4In a large bowl, whisk together the sugar, egg yolks, vanilla and salt until thick and slightly paler. 70 g granulated sugar, 4 large egg yolks, 1/2 teaspoon vanilla extract, Pinch salt
5. 5Gradually stream the hot cream into the egg mixture, whisking constantly so the egg yolks don’t curdle. Placing the bowl on a lightly dampened tea towel can help stop it moving on the bench while you whisk. Strain the mixture through a sieve into a jug and use a spoon to scoop off any foam that has accumulated.
6. 6Add four 6-ounce ramekins to a deep roasting pan, then evenly divide the custard mixture among them.
7. 7Carefully pour hot boiled water into the roasting pan until halfway up the sides of the ramekins, taking care not to splash water into the custard.
8. 8Bake for around 40 minutes until set but still with a wobble to the custard. If the center still looks sloshy, it’s not quite ready. Every oven will be different, so check your custards.
9. 9Remove the ramekins from the water bath, and cool them to room temperature on a wire rack for 20 minutes, then refrigerate them for at least 4 hours.
10. 10When ready to serve, sprinkle about two teaspoons of sugar evenly over each cold custard. Caramelize the sugar with a kitchen torch until the sugar has melted and turned a deep golden brown. Allow the caramel to cool, then serve. Granulated sugar