Crème Brulée – Vanilla & Coffee
Crème brulée is a classic French dessert, which consists of a creamy baked custard topped with a crunchy caramelized sugar crust. The custard base is composed of heavy cream and egg yolks, which makes it very rich and creamy. The crunchy caramel topping provides a nice textural contrast to the smooth filling. The custard base is typically flavoured with vanilla, however vanilla may be substituted for other flavours such as chocolate or coffee. This Crème Brulée recipe showcases two flavour options. One is a coffee crème brulée that has a coffee-flavoured custard with hints of cinnamon and vanilla. The other is a classic vanilla crème brulée with a vanilla-flavoured custard. Crème brulée is a surprisingly easy dessert to make but very elegant and impressive.
Tips for Making Perfect Creme Brulee
- Cool the cream: Make sure the cream is not hot when adding it to the egg yolks or the egg yolks will cook too soon. The cream should be just warm.
- Bake in a water-bath: It is important to bake the custards in a water bath so that they bake evenly.
- Chill custards overnight: After baking, the custards will be very liquid and will need to be refrigerated overnight or for several hours to set before serving.
Recipe Q & A
Q: I do not have a blow torch. Is there another way to caramelize the sugar topping?
A: You may broil the sugar topping to caramelize it, if you do not have a blow torch. Broil on high and watch the sugar so that it does not burn.
Crème Brulée – Vanilla & Coffee
Recipe By: Blue Ribbon Eats
Servings: 4
Prep Time: 30 minutes
INGREDIENTS
Coffee Crème brulée:
1 cup + 2 tablespoons heavy cream
2 teaspoons ground coffee
1/8 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3 tablespoon white sugar
2 extra-large egg yolks
Vanilla Crème brulée:
1 cup + 2 tablespoons heavy cream
1 teaspoon vanilla extract
3 tablespoon white sugar
2 extra-large egg yolks
Topping:
White sugar
INSTRUCTIONS
Coffee Crème brulée:
- Bring the heavy cream to boil in a medium pot. Remove the pot from the heat and add the coffee and cinnamon. Allow the coffee/cinnamon to steep in the heavy cream for ~20 minutes.
- In a large bowl add the egg yolks and 3 tablespoons white sugar. Quickly stir with a whisk until mixture is lighter in colour. Add the vanilla extract and stir until blended.
- Cool the heavy cream mixture until warm. Strain through a fine sieve into the egg yolk mixture and stir with a whisk until blended and smooth.
- Pour the mixture equally into 4 crème brulée ramekins. Place ramekins in a water bath and bake at 325°F for ~40 minutes, or until the custard jiggles like jello.
- Let the custards cool to room temperature and then refrigerate overnight.
- Sprinkle a thin layer of sugar, ~1/8 inch thick, on top of each custard. Using a blow torch, heat the sugar until it melts and caramelizes.
Vanilla Crème brulée:
- Warm the heavy cream in a medium pot.
- In a large bowl add the egg yolks and 3 tablespoons white sugar. Quickly stir with a whisk until mixture is lighter in colour. Add the vanilla extract and stir until blended.
- Add the heavy cream to the egg yolk mixture and stir with a whisk until blended and smooth.
- Pour the mixture equally into 4 crème brulée ramekins. Place ramekins in a water bath and bake at 325°F for ~40 minutes, or until the custard jiggles like jello.
- Let the custards cool to room temperature and then refrigerate overnight or until firm.
- Sprinkle a thin layer of sugar, ~1/8 inch thick, on top of each custard. Using a blow torch, heat the sugar until it melts and caramelizes.
Serves 4 servings
30 minPrep Time
30 minTotal Time
Save RecipeIngredients
1 cup + 2 tablespoons heavy cream
2 teaspoons ground coffee
1/8 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3 tablespoon white sugar
2 extra-large egg yolks
1 cup + 2 tablespoons heavy cream
1 teaspoon vanilla extract
3 tablespoon white sugar
2 extra-large egg yolks
White sugar
Instructions
- Bring the heavy cream to boil in a medium pot. Remove the pot from the heat and add the coffee and cinnamon. Allow the coffee/cinnamon to steep in the heavy cream for ~20 minutes.
- In a large bowl add the egg yolks and 3 tablespoons white sugar. Quickly stir with a whisk until mixture is lighter in colour. Add the vanilla extract and stir until blended.
- Cool the heavy cream mixture until warm. Strain through a fine sieve into the egg yolk mixture and stir with a whisk until blended and smooth.
- Pour the mixture equally into 4 crème brulée ramekins. Place ramekins in a water bath and bake at 325°F for ~40 minutes, or until the custard jiggles like jello.
- Let the custards cool to room temperature and then refrigerate overnight.
- Sprinkle a thin layer of sugar, ~1/8 inch thick, on top of each custard. Using a blow torch, heat the sugar until it melts and caramelizes.
- Warm the heavy cream in a medium pot.
- In a large bowl add the egg yolks and 3 tablespoons white sugar. Quickly stir with a whisk until mixture is lighter in colour. Add the vanilla extract and stir until blended.
- Add the heavy cream to the egg yolk mixture and stir with a whisk until blended and smooth.
- Pour the mixture equally into 4 crème brulée ramekins. Place ramekins in a water bath and bake at 325°F for ~40 minutes, or until the custard jiggles like jello.
- Let the custards cool to room temperature and then refrigerate overnight or until firm.
- Sprinkle a thin layer of sugar, ~1/8 inch thick, on top of each custard. Using a blow torch, heat the sugar until it melts and caramelizes.
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