Caramel and Coffee-Infused Creme Brulee
Aug 23, 2011, Updated Jan 12, 2023
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This is the best Creme Brulee on Earth and is infused with Caramel and Coffee! It is one of my most requested desserts!
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!
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Caramel and Coffee Creme Brulee
Ingredients
For the Coffee:
- ½ cup heavy whipping cream
- 2 teaspoons dark-roast instant coffee grounds
For the Custard:
- 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
For the Coffee:
- 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.
For the Custard:
- 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.
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 ๐
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 ๐
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 ๐
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!