Caramel and Coffee-Infused Creme Brulee

5 from 1 vote
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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.


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5 from 1 vote

Caramel and Coffee Creme Brulee

With a rich and creamy caramel and coffee infused custard, this creme brulee makes the ultimate indulgent dessert.
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Refrigeration Time: 4 hours
Total Time: 5 hours
Servings: 4


For the Coffee:

For the Custard:

  • 6 egg yolks
  • cup granulated sugar
  • teaspoon salt
  • 1 ½ cups heavy whipping cream
  • cup caramel sauce
  • boiled water
  • 4 teaspoons raw sugar
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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.


Calories: 614kcal | Carbohydrates: 36g | Protein: 8g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 426mg | Sodium: 182mg | Potassium: 174mg | Sugar: 35g | Vitamin A: 2156IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg

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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  1. Rory Clark says:

    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…

  2. Cindy Giese says:

    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?

    1. Katerina Petrovska says:

      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! 🙂

  3. Carole sroka says:

    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!

    1. Katerina Petrovska says:

      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. 😀

  4. 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?

  5. A_Boleyn 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. 🙂

    1. Kate@Diethood 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.

      1. A_Boleyn 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. 🙂

  6. Audra@The-Baker-Chick says:

    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.

  7. Katie @ Epicurean Mom says:

    Yum!! I’m making a creme brulee right now for my next post! Your’s looks amazing!! Caramel infused, yes please!!

  8. Lolly's Sweet Treats says:

    This looks wonderful. Creme brulee is delicious on its own, but adding in coffee and caramel takes it over the top! Yum!!

  9. Terra 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

  10. marla says:

    Now that is a treat! So pretty too 🙂