This is the best Creme Brulee on Earth and is infused with Caramel and Coffee! It is one of my most requested desserts!
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.
Caramel and Coffee Creme Brulee
- 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
- 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.
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.