This is the best Creme Brulee on Earth and is infused with Caramel and Coffee! It is one of my most requested desserts!
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Creme Brulee
Crème brûlée, also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a layer of hardened, or burnt, caramelized sugar.
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! 🙌 😉
Caramel and Coffee Creme Brulee
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!
With a rich and creamy caramel-coffee infused custard, this creme brulee makes the ULTIMATE indulgent dessert.
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.
The best news is that you don’t need to go to a fancy restaurant to have crème brûlée. Not many realize how easy it is to make at home. And you may not have to worry about a butane torch. Know why? ‘Cause you don’t need one IF you have an oven broiler.
ENJOY!
Caramel and Coffee Creme Brulee
Ingredients
- ½ cup heavy whipping cream
- 2 teaspoons dark-roast instant coffee grounds
- 6 egg yolks
- ⅓ cup granulated sugar
- ⅛ teaspoon salt
- 1 ½ cups heavy whipping cream
- ⅓ cup caramel sauce
- boiled water
- 4 teaspoons raw sugar
Instructions
- In a small saucepan, pour in the whipping cream and the coffee grounds; bring to a simmer and remove from heat. Cover and let steep for about 30 minutes.
- Preheat oven to 325˚F.
- In a large bowl whisk the yolks, sugar, and salt until well blended; set aside.
- Pour the caramel sauce in a separate bowl and add in 1-½ cups of whipping cream.
- Strain the coffee-infused cream into the caramel cream; throw away the coffee grounds.
- Slowly whisk the cream mixture into the egg mixture. Whisk until well combined.
- Arrange 4 (6 oz.) ramekins in a roasting pan.
- Divide the cream mixture among all the ramekins.
- Pour enough boiled water to the roasting pan to come halfway up the sides of the ramekins.
- Bake for 1 hour and 10 minutes.
- When done, put the ramekins into the refrigerator for 40 minutes.
- Preheat the broiler to High.
- Take out the ramekins and sprinkle the top of each custard with a teaspoon of raw sugar.
- Put the ramekins on a baking sheet and broil for 2 minutes, or until the sugar is melted and browned.
- Refrigerate for at least 3 hours before serving.
- Serve cold.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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What do I use to strain the coffee? I assume the heavy cream is too thick for a coffee filter….and grounds too thin for a strainer…
Hi! Two questions, 1. Is the coffe an instant coffee?? Isn’t Folgers an instant (dissolve) coffee? And if so, is there a need to strain? 2. Is the whipping cream whipped when combining with the caramel sauce?
Hi! I suggest to just go with regular coffee.
Yes, you will strain it, as suggested in step 6.
No, you don’t whip the cream.
I hope this helps! If not, just let me know. Thank you! 🙂
This recipe looks so delicious that I want to make it. The first thing I do with any recipe is look at comments for hints. I get so frustrated when there are NO comments of people actually making the dish, just “I can’t wait to try it.” That doesn’t help me and is not informative at all. As I said, so frustrating!
Hi Carole! I know, I like reviews, too, because I welcome all feedback, but for whatever reason, no one has commented with a review on this post. Normally, people always leave their “two cents” on my posts. 😀
Anywho, I know I’ve seen a few comments on Pinterest about how much they enjoyed this dessert. I don’t know if that helps any, though.
I know I love this creme brulee to the moon and back, but it’s my recipe and I could be biased… I don’t think I am, but you never know. 😀
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?
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. 🙂
HI!! 🙂
I do have a maznik recipe on here…here’s the link https://diethood.com/2011/01/15/spin-the-pastry-happy-new-year/
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.
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. 🙂
This looks A-mazing. Your photos are stunning and that crispy top on the creme brulee couldn’t be more perfect.
Great post! Thanks for sharing.
Yum!! I’m making a creme brulee right now for my next post! Your’s looks amazing!! Caramel infused, yes please!!
This looks wonderful. Creme brulee is delicious on its own, but adding in coffee and caramel takes it over the top! Yum!!
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
Now that is a treat! So pretty too 🙂
Beautiful creme brulee. I love the addition of coffee and caramel to it
Sound fantastic, lovely presentation:)
http://mywanderingspoon.wordpress.com/2011/08/24/no-kid-hungry-campaign/
Coffee is one of the few variations I haven’t tried, but it sounds delicious.
fantastic! coffee and caramel!?!? love your story also! 🙂
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.
I love love love creme brulee so much! And I definitely love the idea of adding in the coffee and caramel flavor… mmmm!
I adore this recipe. Absolutely beautiful!
I love coffee…I love creme brulee….I love caramel. Oh my goodness. I LOVE this! Great story and great recipe. Thanks for sharing!
Fan-cy! I’ve been totally into coffee-infused desserts this week. Just made a mocha cake. These look awesome, and so impressive….
Wow, heavenly!! I am bookmarking this one for sure. I love me some of dat dere Creme Brulee!
Wow – this beautiful dessert is right up my alley! I love the comment about the gossiping church ladies. We have a few of those too!
Thanks for the excellent easy to follow recipe. Can’t wait to try it.
My husband is going to love this! He is a huge creme brulee fan and coffee fanatic! Yummy…can’t wait to give it a try! 🙂
Oh wow wow..what a wonderful recipe, and pictures are mouthwatering Kate..awesome job!!!
i am in love with your gorgeous photos! and your creme brulee looks to die for!
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!
Super-calorie-fragile-crispy-makes-it-all-delicious – which translates as fabulous creme brulee!
You just made something intimidating, look very easy. Thanks!
This looks incredible – my favorite flavors infused with one of my all time fav desserts. WOW!
This looks better than any kind I have ever had out! we love this one !!!
wowzers. you never cease to make me drool with your desserts. caramel and coffee in creme brulee sounds like a dream!
Oh Kate, this is marvelous! It looks wonderful and reminds me of my ever-so-often SBUX indulgence–caramel macchiato 🙂
This sounds wonderful! I love the addition of the coffee and caramel to this, just puts it over the top! Beautiful photos as well :)!
SO glad your mom requested this! Looks YUMMY! And I was laughing out loud when you mentioned the older ladies in church 😀
Wow this looks fabulous Kate!! I love the coffee in there too. Sounds delicious!
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 =)
kate this creme brulee recipe is perfect with the coffee flavour in it. Loved the way you made this beautiful dessert!
pun intended! lol 😉
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.
I didn’t think creme brulee could get any better but you proved me wrong. What great additions, I would love to have some for dessert right now!
u know how much I love custard and with coffee would taste so amazing. I am going to try this.
Nice ish beautifully photographed. Brulees have to be one of the most versatile desserts, Very few flavors that will not work.
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
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. 🙂
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!
Such gorgeous shots!
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 🙂
Oh, my this creme brulee looks mouthwatering, yummie yum! Love the addidtion of coffee and caramel :)))
Btw, you mentioning those gossiping grannies put a smile on my face- it seems to be the same everywhere 😉
You know how it is! 🙂 Especially the grannies from the Balkan area, right?! 🙂
One of my top fave desserts. it easy to make…I just have a heart attack when I see the ingredients (why I let other make it so I can be in a state of denial). The coffee cream looks amazing.
Looks amazing Kate, wish I had the nerve to try this.
Oooh, I love creme brulee, and this one sounds fantastic!
Omg how delish! Love the coffee addition!
Oh good grief – that looks incredible! What an amazing twist on a classic.
WONDERFUL RECIPE… i just love the whole thing…
And amazing photos.
And living in Kansas, i just sound silly saying those French and Italian words. Try to avoid them as much as possible
Creme brulee is one of my faves and I remember how psyched I was to discover that it’s not all that hard to make. Yours is gorgeous!
Sounds great Kate! Creme Brulee is one of my favorite desserts and I love finding good flavor variations.
As for the old ladies at church, I think old ladies get paid under the table to intimidate the rest of us 😀
I LOVE crème brûlée (my favorite dessert after crème caramel!).
Caramel and coffee infused… now, that must be amazing!!
Creme Brulee is truly one of my favorite desserts EVER and this just looks to die for!!! I tried to make it myself once and it was just okay, came out a little lumpy! I am determined to get it right eventually!
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!
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!
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.
This looks fantastic!Flavors remind me of caramel macchiato which is my daily dose at Starbucks 🙂
Tanvi, it tastes exactly like it!!
Oh my goodness… you made my favorite dessert. My bf always wants chocolate for dessert and I always want the creme brulee!!! Such a problem. This one looks wonderful. xx
This looks amazing! I am thinking of making creme brulee next week. It is my hubby’s favorite, and it is our anniversary. He isn’t a fan of coffee though, so I will have to figure that part out! But can’t wait to try!
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.
Beautiful brulee with delicious flavors. Imagine the gossip if you threw in a dash of bourbon, as we might do??? 🙂
Oh yeah! Booze it up! That’s a great idea!! 🙂
I go to a tiny church, so I am aware of those ladies. Lovely creme brulee-those flavors were made for each other-yum!
Oh, my! This crème brulee looks amazing, and the combination between coffee and caramel is genious! 🙂
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!
Oh dear goodness gracious! Do the old ladies at church say that?? They intimidate me, too, by the way. 🙂 This looks absolutely INCREDIBLE.