Espresso Creme Brûlée
Serves: 6
  • 1 cup of heavy whipping cream
  • ¾ cup of full fat milk
  • ¼ cup of good brewed espresso (double shot)
  • 4 large egg yolks
  • ¼ cup of granulated sugar
  • Pinch of salt
  • 1 tablespoons of unsalted butter for greasing the ramekins
  • 2 tablespoons sugar (to caramelize)
  1. Preheat the oven to 325 degrees and prepare a large roasting pan,
  2. lined with a kitchen towel.
  3. Lightly grease 12 ramekins or teacups with butter and place them over
  4. the kitchen towel in the roasting pan.
  5. Heat the cream and milk until just about to simmer, then add in the
  6. espresso and mix well.
  7. Meanwhile In a blender, add the egg yolks and granulated sugar and a pinch of salt. Blend the egg yolk mixture for 2 minutes and gradually temper the egg mixture with the hot milk and cream (Add the hot milk and cream mixture very gradually through the blender lid and while the blender is on the entire time)
  8. Evenly divide the mixture among all the ramekins.
  9. Place the roasting pan into the oven and carefully pour hot boiling
  10. water around the ramekins making sure it reaches about halfway up
  11. the sides.
  12. Bake for about 30 minutes until the custard feels set around the
  13. edges and top.
  14. Cool on the counter and chill until set.
  15. When ready to serve, sprinkle the extra sugar evenly over the 6
  16. ramekins and using a blow-torch, caramelize each top until golden
  17. brown and bubbly (alternatively you can broil the chilled custards but
  18. keep an eye on them rotating as needed to avoid burning).
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