Espresso Crème Brûlée is a luxurious twist on the classic French dessert, combining the smooth, creamy custard with the rich, bold flavor of espresso. Topped with a crisp layer of caramelized sugar, this dessert is perfect for coffee lovers who want something indulgent yet elegant.
Ingredients:
- 2 cups heavy cream
- 1/2 cup granulated sugar, divided
- 5 large egg yolks
- 1 tsp vanilla extract
- 1 tbsp instant espresso powder (or 1/4 cup brewed espresso, cooled)
- Pinch of salt
- Extra sugar for caramelizing the top
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Set aside 4-6 ramekins and a large baking dish.
- Heat the Cream:
- In a medium saucepan, heat the heavy cream and espresso powder over medium heat. Stir occasionally until the cream is just about to simmer (but don’t let it boil). Remove from heat and let the cream cool slightly.
- Prepare the Egg Mixture:
- In a mixing bowl, whisk together the egg yolks, 1/4 cup of the sugar, vanilla extract, and a pinch of salt until the mixture is pale and slightly thickened.
- Temper the Eggs:
- Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Once combined, strain the mixture through a fine sieve to remove any egg solids.
- Pour into Ramekins:
- Evenly divide the custard mixture among the ramekins, filling them about 3/4 full.
- Bake in a Water Bath:
- Place the ramekins in a large baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins (this helps cook the custard evenly).
- Carefully transfer the dish to the oven and bake for 35-45 minutes, or until the custard is set but still has a slight jiggle in the center.
- Cool and Chill:
- Once the custards are set, remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours, or overnight for best results.
- Caramelize the Sugar:
- Just before serving, sprinkle about 1-2 teaspoons of granulated sugar evenly over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, golden-brown crust. If you don’t have a torch, you can place the ramekins under the broiler for 1-2 minutes, watching carefully to avoid burning.
- Serve:
- Let the caramelized sugar set for a minute or two, then serve immediately.
This Espresso Crème Brûlée is a perfect balance of rich, creamy custard and the bold flavor of espresso, with a delightfully crunchy caramelized sugar top. It’s an elegant and decadent dessert that will impress any coffee lover!
