The custard in this clever crème brùlée tastes just like a rich caramel cappuccino.
Ingredients
8 servings
Step 1
Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
Step 2
Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
Step 3
Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
Step 4
Arrange eight 2/3- to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.
Step 5
Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
Step 6
Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.
Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
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Reviews (27)
Back to Top这是我第一次尝试一个焦糖布丁nd it turned out amazing. I halved the recipe to make 4 portions, and it was perfect for my 8oz ramekins. I didn't have a brulee torch, so to brulee the sugar I did the following: I took the ramekins out of the fridge and let sit on the counter for about 20 minutes. I put them in a cool water bath, then put the tray in a cool oven. THEN I turned the broiler on high. This technique kept the ramekins from cracking in the high heat of the broiler, and kept the custard from overcooking. We loved this and will be having it again!
TXShelly2018
Texas
1/2/2019
Awesome! I do have an issue that the recipe calls for 8 portions, but the nutrition information cites the dessert at 234 calories, based on 12 portions. Get it together guys! I do not share my brulee with anyone...;-]
kids2cuisine
Winnipeg Manitoba Canada
7/23/2016
Perfect pairing of flavours...it's our new favourite dessert
Anonymous
6/18/2016
Oh.My.God, This is the most awesome dessert you will ever make or consume. As a fan of creme brulee, I wanted to make this and my family and I were so glad I did. Everyone, from the pre-schooler on up to us seniors thoroughly enjoyed this lovely dessert as an ending to a heavy meal. Doubled the amount of raw sugar for the crunchy topping - an indulgence and it is so much fun to use the torch on! Took 42 minutes for 4 ramekins when making 1/2 the recipe. Definitely will make again and again and again...
thecakemama
uest and desire both!
2/14/2016
This was soooo good. I've just made it twice. Seems like a perfect recipe. The only comment I have is...if you truly do bring the syrup to deep amber, the creme brulee will not be as light as it is in the picture. It will be almost a butterscotch color.
davissilvia
Aspen, CO
4/26/2015
Beautiful texture to this brûlée. Made the quantities smaller due to the extreme richness.Just shortened the cooking time slightly. Loved the coffee cream taste.
helenc486
PEI, Canada
11/2/2014
excellent flavor but a bit on the sweet side for my taste. also, 65 minutes would be way too long. mine were overcooked at 46. if it starts to bubble, it's overcooked, I've found out the hard way. will try again though
hepkitten
Idaho
9/15/2013
This started out well enough, but when I took them out of the oven after 65 minutes, they were bubbling away, leaving me pretty worried that they were overcooked. (I was not watching them closely like I should have, just set the timer and watched Project Runway.) So, I was surprised when the texture actually came out smooth, creamy, and with a nice consistency. I understand that creme brulee is supposed to be a sweet dessert, but this recipe bordered on too sweet for me. Not sure if I'd make again, still looking for something that tops the Grand Marnier Creme Brulee on this site.
lschmidt
Portland, OR
2/4/2013
This was hands down the best creme brûlée I've ever had! I halved the recipe to make 4 instead of 8 and used ground coffee instead of beans. The caramel did get hard but I heated the cream and kept stirring until it melted, which was a pain but didn't' affect the flavor at all. This recipe is definitely a keeper!
vickisherk
Raleigh, NC
1/15/2013
Fantastic. Perfectly smooth custard, with rich flavors. It's pretty sweet, but well-balanced and not "too sweet." I made a half-recipe, and filled seven 2-ounce ramekins. That is the perfect size, in my opinion, because it's 8-10 spoonfuls, and there is brulee in every bite. Plus, at Christmas, it's nice to have a smaller taste so you can have it with cookies! I can't wait to make this again.
lamb2love
Seattle
12/25/2011
Here is a great wine pairing with this- I had a 2006 Chateauneuf du Pape which was a bit peppery, and at the point in the meal when we had the Creme Brulee, it mellowed out the pepperiness and let the fruit shine thru! Highly recommend, may even want to try a Cabernet or spicy Merlot. The beefier the better! (Main course of bison steaks though, so a bit heavy). Cleansed palate with peppermint ice cream between courses. My second time to make this recipe. I love it and it is for special occasions, so am happy when we get to add it to the menu! First time I did the from scratch caramel, it was awesome, just labor intensive. This last time, I just used Nestle' Dulce con leche caramel and it actually turned out awesome and much easier. The only thing I would caution is the Dulce has agar which will likely change the texture some, but not really noticeable. Was still creamy!
CoteRotie
Huntingburg, IN
12/19/2011
Tasted great, but took way more time than I initially planned. Make sure when you add the cream to the sugar/water mixture that you are stirring like crazy, otherwise you will have a huge lump of caramel that will take forever to stir back in. My guests really liked it, just not sure I would go to the trouble of making the caramel again. I would make it again, but just not do the caramel part, increasing the sugar in the main part of the recipe.
Anonymous
Kansas
10/20/2011
In general, the recipe was pretty easy to follow, but it does require a little bit of skill and faith. I ended up overcooking my brulees, but they were still delicious. I steeped my cream with some crushed espresso beans and they had a delicious coffee flavor. I would definitely make again for a special occasion.
Anonymous
Lincoln, NE
10/12/2010
I made this exactly as the original recipe was written, and it was delicious - tasted like a caramel machiato creme brulee. It did take the full 75 minutes in my oven. The only thing I would do differently is when I poured the creme mixture into the ramekins, I would not let the foam go in also. This made 8 servings.
Anonymous
Phoenix, AZ
3/27/2010
This was my first attempt at making Crème Brulee, so I followed the directions as suggested but using Crème Brulee dishes instead of the ramekins, so the end result were four dishes instead of eight. It took a bit longer to prepare than I anticipated, nevertheless, it was well worth the work the texture was perfect and I used a culinary torch instead of the broiler, my daughter said it had too much of a coffee flavor, however she does not drink coffee, but I do and I think that it was muy bueno!
Anonymous
CA
2/17/2010
