Caramel & Coffee-Infused Creme Brulee

Caramel and Coffee Creme Brulee – Infused with Caramel and Coffee, this is the best Creme Brulee on Earth! It is one of my most requested desserts!


Fancy names intimidate me – amuse bouche, crème anglaise, sesquipedalian, supercalifragilisticexpialidocious…

The older ladies in Church also intimidate me – “Oh my, her child needs an extra sweater!”, “Isn’t she married? Her husband is never with her!” 😉 

On the other hand, Louboutin’s price used to intimidate me until I put them on…

Crème brulee intimidated me until a few years ago when I first I made it…

And, the older ladies at Church…well…they will continue to intimidate me probably up until I reach their age and start to gossip just like them. Can’t wait! 😉


But about this delicious Caramel & Coffee-Infused Creme Brulee

This is the crème de la crème. (pun intended) There’s coffee and caramel in there! It’s marvelous!

This gem came about after my Mom asked me to make her my coffee-infused crème brulee.  Good timing on her part because I had just made a couple of batches of macarons so I was left with a number of egg yolks and some caramel filling.

I wasn’t sure how I was going to fit in the caramel, and if it was going to work, but it doesn’t hurt to try.

Thank goodness I went with the idea. It was SO.GOOD.

Psssst… don’t worry about a torch… you don’t need one. Unless you already have one, then go for it!

Caramel & Coffee-Infused Creme Brulee
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: French
Serves: Serves 4
  • For the Coffee:
  • ½ cup whipping cream
  • 2 teaspoons dark-roast coffee grounds (I use Folgers Dark Roast)
  • For the Custard:
  • 6 egg yolks
  • ⅓ cup sugar
  • ⅛ teaspoon salt
  • 1½ cups whipping cream
  • ⅓ cup caramel sauce
  • Boiled water
  • 4 teaspoons raw sugar
  1. In a small saucepan pour in the whipping cream and the coffee; bring to a simmer and remove from heat. Cover and let steep for about 30 minutes.
  2. For the Custard:
  3. Preheat oven to 325.
  4. In a large bowl whisk the yolks, sugar, and salt until well blended; set aside.
  5. Pour the caramel sauce in a separate bowl and add in 1½ cups of whipping cream.
  6. Strain the coffee-infused cream into the caramel cream; throw away the coffee grounds.
  7. Slowly whisk the cream mixture into the egg mixture. Whisk until well combined.
  8. Arrange 4 (6 oz.) ramekins in a roasting pan.
  9. Divide the cream mixture among all the ramekins.
  10. Pour enough boiled water (about 5 to 6 cups) to the roasting pan to come halfway up the sides of the ramekins.
  11. Bake for 1 hour and 10 minutes.
  12. When done, put the ramekins into the refrigerator for 40 minutes.
  13. Preheat the broiler.
  14. Take out the ramekins and sprinkle the top of each custard with a teaspoon of raw sugar.
  15. Put the ramekins on a baking sheet and broil for 2 minutes, or until the sugar is melted and browned.
  16. Refrigerate for at least 3 hours before serving.
  17. Serve cold.





  1. Erin says

    im in love with the little spoons in your photo of the final product! Do You happen to know what brand they are, or how I might be able to hunt some down for myself?

  2. says

    I came over from Kristy’s blog, “Eat, Play Love” due to your mentioning you’re Macedonian. As I’m a Romanian from Yugoslavia, I thought we might share some dishes so I was curious to check out your blog.

    I’m especially looking for recipe/instructions for the dough to make strudel, bourek or maznik. My one and only attempt was just … sad. :)

    • says

      HI!! :-)
      I do have a maznik recipe on here…here’s the link
      I have found that the most challenging thing about making maznik, burek, zelnik, etc., is finding the right type of flour outside of Macedonia, or even Romania, Turkey, Serbia, and so forth. It really makes a huge difference. So far Gold Medal Flour has proven to be a good match for these pastries, not the best, but it works. Others (my Macedonian friends) swear by Five Roses Flour.

      • says

        RE: Flour

        I’m in Ontario, Canada and, over the the 40 plus years we’ve lived here, my mom just used the (Robin Hood brand) all purpose flour she bought in 20 kg bags at the local Italian grocery store to make her strudel dough. I don’t think the flour is as important as the ability of the maker. :)

  3. says

    I totally thought I already commented on this post, but I think I did on Facebook only. I really love the coffee and caramel combo! This sounds sooooo good:-) Hugs, Terra

  4. says

    Creme brulee is such a delight and just look at those crusted tops – gorgeous success! (impressive for oven baking). The coffee is intriguing too… yum.

  5. says

    Creme Brulée is probably Adam’s favorite dessert. While he love so many different ones if he were stranded on an island etc. he would probably demand creme brulée as the one dessert he could have. He’s only had one in his life he rejected out of hand because someone had the bright idea of making a rosemary and basil creme brulée. It didn’t work. This is delicious with the addition of the coffee!

  6. says

    This sounds wonderful! I love the addition of the coffee and caramel to this, just puts it over the top! Beautiful photos as well :)!

  7. says

    Oh we make a mocha creme brulee that is to-die-for! I love your idea of the caramel in there as well – definitely going to have to try that for next time =)

  8. says

    Oh my Kate – give the church ladies this desert and you’ll intimidate them! (“I wonder how she eats this and stays so skinny.”) Love the infusion of coffee in this – it’s perfect and the colors are rich and luscious and now you have me yearning.

  9. says

    LOL, you’re so entertaining, Kate…you’ll have to pop down to Indy some time so we can hang out :) I promise to take to you Saks for some shoe shopping! And I must say I’m very, very sad that up next in my blog queue is creme brulee. Plain, old creme brulee. Bad timing as yours is stunning and over the top delicious!!! xo

  10. says

    Kate – your photography has always been amazing – but these pics are above and beyond! Beautiful! I just love that little jar too. So cute. I’m not a big caramel fan – but coffee…that I could get behind. Maybe the combo would work for me. :)

  11. says

    Kate – this is FABULOUS! I have made creme brulee with several different flavors…but not like this – this is awesome! Your pictures are – as always – incredible…and you got an amazing sugar crust! Seriously – bravo!

  12. says

    You dont know how much i love you right now! This is my all time favourite dessert but ive probably only had it 2/3 times in my life at restaurants. Ive wanted to try making it for a while but yours is the first recipe that looks truly achievable and not as scary as others! Gorgeous :)

  13. says

    Fortunately, the only Louboutins I’ve tried on belonged to a friend and weren’t for sale! And for years all the moms at school thought I must be divorced :) Thank your mom for requesting crème brulee – you just made my day!

  14. says

    I loooooove loooove creme brulee! A coffee caramel one sounds so good, I didnt know that you could just broil the top. All my friends who make it use the torch. (probably cause its just plain cool). Great post Kate!

  15. says

    I love this post. Your shoe comment had me laughing. We have ladies like that here too. I prefer to egg them on, stir the pot. I cannot help myself. This recipe is lovely. Perfectly done.

  16. says

    Oh wow, that looks delicious. You know me and caramel. I’m hooked already. I guess I’m lucky as far as the old ladies at church go. There is just one that would constitute being anywhere near old and she’s adopted Sophie has her grandchild since she doesn’t have any. Nary a negative word about anyone passes her lips. In fact, she’s probably applaud the dash of bourbon idea.

  17. says

    Beautiful color on your crème brûlée! I can definitely see it was a success :) The hubby loves that dessert because of the caramel, so I’m sure he’d love it even more with extra caramel sauce — and I can’t resist anything with coffee in it, so that’s really the perfect recipe!


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