Caramel & Coffee-Infused Creme Brulee

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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

29 29 29
WW Freestyle: 29
Prep Time45 mins
Cook Time1 hr 10 mins
Total Time1 hr 55 mins
Course: Dessert
Cuisine: French
Servings: 4
Calories: 625


  • 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
Nutrition Facts
Caramel & Coffee-Infused Creme Brulee
Amount Per Serving
Calories 625 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 30g150%
Cholesterol 456mg152%
Sodium 196mg8%
Potassium 134mg4%
Carbohydrates 37g12%
Fiber 0g0%
Sugar 20g22%
Protein 7g14%
Vitamin A 2155IU43%
Vitamin C 0.6mg1%
Calcium 122mg12%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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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77 Responses
  1. Rory Clark

    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

    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

      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

    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

      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

    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

    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

      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

        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

    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

    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

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

  9. Terra

    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. Kelly

    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.

  11. Elyse@ The Cultural Dish

    I love love love creme brulee so much! And I definitely love the idea of adding in the coffee and caramel flavor… mmmm!

  12. kitchenarian

    I love coffee…I love creme brulee….I love caramel. Oh my goodness. I LOVE this! Great story and great recipe. Thanks for sharing!

  13. Feast on the Cheap

    Fan-cy! I’ve been totally into coffee-infused desserts this week. Just made a mocha cake. These look awesome, and so impressive….

  14. Lisa @ Tarte du Jour

    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!

  15. Christina @ Sweet Pea's Kitchen

    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! 🙂

  16. Cheryl and Adam @

    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!

  17. Hester @ Alchemy in the Kitchen

    Super-calorie-fragile-crispy-makes-it-all-delicious – which translates as fabulous creme brulee!

  18. Junia @ Mis Pensamientos

    wowzers. you never cease to make me drool with your desserts. caramel and coffee in creme brulee sounds like a dream!

  19. Hester aka The Chef Doc

    Oh Kate, this is marvelous! It looks wonderful and reminds me of my ever-so-often SBUX indulgence–caramel macchiato 🙂

  20. Amy

    This sounds wonderful! I love the addition of the coffee and caramel to this, just puts it over the top! Beautiful photos as well :)!

  21. Tiffany

    SO glad your mom requested this! Looks YUMMY! And I was laughing out loud when you mentioned the older ladies in church 😀

  22. Peggy

    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 =)

  23. purabi naha

    kate this creme brulee recipe is perfect with the coffee flavour in it. Loved the way you made this beautiful dessert!

  24. Claudia

    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.

  25. Cassie @ Bake Your Day

    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!

  26. Mike@The Culinary Lens

    Nice ish beautifully photographed. Brulees have to be one of the most versatile desserts, Very few flavors that will not work.

  27. Liz

    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

  28. Kristy

    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. 🙂

  29. Ann

    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!

  30. Sasha @ The Procrastobaker

    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 🙂

  31. tanja@tanjascookingcorner

    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 😉

  32. Evelyne@cheapethniceatz

    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.

  33. Dave at eRecipeCards

    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

  34. Carolyn

    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!

  35. janet@fromcupcakestocaviar

    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 😀

  36. Charlie

    I LOVE crème brûlée (my favorite dessert after crème caramel!).
    Caramel and coffee infused… now, that must be amazing!!

  37. Stephanie @ Eat. Drink. Love.

    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!

  38. Priscilla - She's Cookin'

    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!

  39. Lindsey@Lindselicious

    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!

  40. Kim Bee

    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.

  41. Becka (The Elegant Eggplant)

    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

  42. Erin @ Dinners, Dishes and Desserts

    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!

  43. The Mom Chef ~ Taking on Magazines One Recipe at a Time

    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.

  44. Chris and Amy

    Beautiful brulee with delicious flavors. Imagine the gossip if you threw in a dash of bourbon, as we might do??? 🙂

  45. Tina@flourtrader

    I go to a tiny church, so I am aware of those ladies. Lovely creme brulee-those flavors were made for each other-yum!

  46. Giulietta | Alterkitchen

    Oh, my! This crème brulee looks amazing, and the combination between coffee and caramel is genious! 🙂

  47. Claudie

    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!

  48. Megan @ Pip and Ebby

    Oh dear goodness gracious! Do the old ladies at church say that?? They intimidate me, too, by the way. 🙂 This looks absolutely INCREDIBLE.

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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