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

Katerina | Diethood
Servings : 4
Prep Time 45 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 55 mins


  • For the Coffee:
  • 1/2 cup whipping cream
  • 2 teaspoons dark-roast coffee grounds (I use Folgers Dark Roast)
  • For the Custard:
  • 6 egg yolks
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1 1/2 cups whipping cream
  • 1/3 cup caramel sauce
  • Boiled water
  • 4 teaspoons raw sugar


  • 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.
  • For the Custard:
  • Preheat oven to 325.
  • 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 1/2 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 (about 5 to 6 cups) 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.
  • 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.


WW Freestyle SmartPoints: 29


Calories: 625 kcal | Carbohydrates: 37 g | Protein: 7 g | Fat: 51 g | Saturated Fat: 30 g | Cholesterol: 456 mg | Sodium: 196 mg | Potassium: 134 mg | Fiber: 0 g | Sugar: 20 g | Vitamin A: 2155 IU | Vitamin C: 0.6 mg | Calcium: 122 mg | Iron: 0.7 mg | Net Carbs: 37 g

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.

Course: Dessert
Cuisine: French
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77 comments on “Caramel & Coffee-Infused Creme Brulee”

  1. 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

  2. Lolly's Sweet Treats

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

  3. Katie @ Epicurean Mom

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

  4. Audra@The-Baker-Chick

    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.

  5. 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. Katerina - Diethood

      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. 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. 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?

  7. 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 - Diethood
      Katerina Petrovska

      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. 😀

  8. 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 - Diethood
      Katerina Petrovska

      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! 🙂

  9. 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…

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