Cappuccino Creme Brulee
Indulge in the sophisticated fusion of coffeehouse charm and classic French dessert with this Cappuccino Crème Brûlée recipe. Silky smooth and luxuriously creamy, each bite is infused with the bold aroma of espresso, perfectly balancing the sweetness of the rich custard. A thin layer of caramelized sugar adds a delightful crunch, creating a restaurant-quality treat that’s surprisingly simple to make at home. The recipe uses a water bath to achieve the signature creamy texture, while a kitchen torch or broiler ensures the ideal golden crust. Perfect for dinner parties or special occasions, this elevated dessert is sure to impress coffee lovers and dessert enthusiasts alike. Serve chilled with the caramelized topping freshly cracked for a sensational finale to any meal.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 0.5 cups Whole milk
- 2 teaspoons Instant espresso powder
- 6 large Egg yolks
- 0.5 cups Granulated sugar (for custard)
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 0.25 cups Granulated sugar (for topping)
Instructions
Preheat your oven to 325°F (160°C). Place 4 ramekins in a large baking dish with high sides.
In a medium saucepan, combine the heavy cream, whole milk, and instant espresso powder. Heat over medium heat, stirring occasionally, until the mixture begins to steam but does not boil. Remove from heat and set aside.
In a medium mixing bowl, whisk together the egg yolks, 0.5 cups of granulated sugar, vanilla extract, and salt until smooth.
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Strain the mixture through a fine mesh sieve into a clean bowl or measuring cup to remove any lumps or bubbles.
Divide the custard evenly among the 4 ramekins. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath.
Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
When ready to serve, evenly sprinkle 0.25 cups of granulated sugar over the tops of the custards. Use a kitchen torch to caramelize the sugar until it forms a golden, glassy crust. Alternatively, broil the ramekins in the oven on high for 1-2 minutes, watching carefully to prevent burning.
Let the caramelized sugar cool and harden for a minute, then serve immediately.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 39.3 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 69 mg | 5% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
