Name: Silky Coffee Crème Brûlée: A Beginner’s Dream Dessert
Prep time: 15 min
Cook time: 35 min
Total time: 4 h 50 min
Ingredients: 2 cups (473 ml) heavy cream; ¼ cup (50 g) granulated sugar (plus an additional ¼ cup for the topping); Pinch of Kosher salt; 5 large egg yolks, at room temperature; 1 tablespoon instant espresso powder; 1 tablespoon Kahlua (a coffee-flavored liqueur); Additional ¼ cup (50 g) granulated sugar, for caramelizing; 4 ramekins (small, oven-safe dishes); 9×9-inch baking pan; Kettle for boiling water; Medium saucepan; Large mixing bowl; Whisk; Fine mesh strainer; Large measuring cup or bowl with spout; Wire rack; Kitchen torch for caramelizing the sugar topping (or use your broiler if you don’t have one)

Ingredients

Scale

For the Custard:

2 cups (473 ml) heavy cream
¼ cup (50 g) granulated sugar (plus an additional ¼ cup for the topping)
Pinch of Kosher salt
5 large egg yolks, at room temperature
1 tablespoon instant espresso powder
1 tablespoon Kahlua (a coffee-flavored liqueur)

For the Topping:

Additional ¼ cup (50 g) granulated sugar, for caramelizing

You’ll also need a few essential kitchen tools:

4 ramekins (small, oven-safe dishes)
9×9-inch baking pan
Kettle for boiling water
Medium saucepan
Large mixing bowl
Whisk
Fine mesh strainer
Large measuring cup or bowl with spout
Wire rack
Kitchen torch for caramelizing the sugar topping (or use your broiler if you don’t have one)

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Instructions

Preheat Your Oven and Prepare the Ramekins:
Begin by preheating your oven to 300°F (150°C). Place the 4 ramekins into a 9×9-inch baking pan. This is the pan you’ll use for baking the custard. You’ll need a large kettle of water to create a water bath, so go ahead and bring that to a boil.
Warm the Cream Mixture:
In a medium saucepan, combine the heavy cream, ¼ cup of granulated sugar, and a pinch of Kosher salt. Set the saucepan over medium heat. Stir occasionally until the sugar has dissolved, and the cream begins to steam. Don’t let it come to a boil. You’re looking to warm it enough to incorporate into the egg yolks without scrambling them.
Whisk the Egg Yolks:
While the cream is warming, place the egg yolks into a large mixing bowl. Whisk the yolks until they become slightly thickened and lighter in color. This helps create a smooth custard texture later on.
Combine the Cream and Egg Yolks:
Once the cream mixture is warm (but not boiling), slowly pour it into the egg yolks while whisking constantly. This technique, called tempering, ensures that the hot cream doesn’t scramble the eggs. Continue whisking until the cream is fully incorporated into the yolks.
Add the Espresso and Kahlua:
In a small bowl, whisk together the instant espresso powder and Kahlua until the powder dissolves. Stir this mixture into the custard base, infusing it with a rich coffee flavor that will shine through in every spoonful.
Strain the Custard:
To ensure your custard is silky smooth and free of any cooked egg bits, strain the mixture through a fine mesh sieve into a large measuring cup or bowl with a spout. This step ensures that the texture of your crème brûlée is flawless.
Fill the Ramekins:
Evenly divide the custard mixture among the prepared ramekins. You should have just enough to fill them nearly to the top.
Create the Water Bath:
Once the ramekins are filled, carefully pour the hot water from the kettle into the baking pan, around the ramekins. The water should come about halfway up the sides of the ramekins. This water bath (bain-marie) helps the custard cook evenly and gently, preventing it from curdling.
Bake the Custard:
Place the baking pan in the preheated oven and bake for about 35-40 minutes. You’ll know the custard is done when the edges are set, but the center still has a slight wobble. If you insert a knife or toothpick into the center, it should come out clean but moist.
Cool and Chill:
Once baked, remove the ramekins from the water bath and set them on a wire rack to cool. After about 30 minutes, cover each ramekin with plastic wrap and refrigerate them for at least 4 hours (or overnight if you prefer to prepare them ahead of time).
Caramelize the Sugar Topping:
Just before serving, sprinkle the remaining ¼ cup of granulated sugar evenly over the top of each custard. Using a kitchen torch, carefully caramelize the sugar by moving the flame over the surface until it turns golden brown and crispy. If you don’t have a torch, you can also place the ramekins under a broiler for 1-2 minutes, but be sure to watch them closely to avoid burning.

Notes

Room Temperature Eggs:
Be sure your eggs are at room temperature before you begin. This allows the yolks to blend more easily into the cream mixture, ensuring a smooth custard.
Slowly Add the Cream:
When tempering the egg yolks with the warm cream, do it slowly. Adding the cream too quickly can cause the eggs to cook too fast, leading to a lumpy texture. Patience is key here!
Water Bath Essentials:
The water bath is an important step in the baking process. It ensures even heat distribution and helps the custard cook gently. Make sure the water doesn’t touch the top of the ramekins to prevent water from getting into the custard. A good tip is to use a kettle to avoid spills when adding the hot water.
Proper Baking Time:
Crème brûlée needs to be baked at a low temperature to prevent overcooking. If the custard seems too runny after the recommended baking time, you may need to bake it for a few more minutes. Always check for the slight wobble in the center to avoid overcooking.
Caramelizing the Sugar:
If you’re using a kitchen torch, keep it moving to prevent burning. The goal is a crisp, golden topping, not a dark or overly hard one. If using a broiler, make sure the ramekins are positioned about 6 inches from the heat source for even browning.

Author: Paula Susan
Prep Time: 15 minutes
Cook Time: 35 minutes