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Cappuccino Crme Brle

This Cappuccino Crème Brûlée is a rich, creamy dessert that combines the classic flavors of coffee and custard for an indulgent treat!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: French
Keyword: Coffee, Elegant, Indulgent
Servings: 6 servings

Ingredients

  • 3 tbsp Kahlúa
  • 1 tbsp pure vanilla extract
  • 4 tsp instant espresso powder
  • 2 cups heavy whipping cream
  • 6 large egg yolks
  • ½ cup firmly packed brown sugar
  • ½ tsp cinnamon
  • 6 tsp raw sugar
  • Freshly whipped and lightly sweetened cream (for serving)
  • Cinnamon (for garnish)
  • Chocolate covered coffee beans (for garnish)

Instructions

  • Start by preheating your oven to 325°F (160°C). This ensures that your custard cooks evenly and achieves that perfect creamy texture.
  • In a medium saucepan, combine the heavy whipping cream, Kahlúa, vanilla extract, and instant espresso powder. Heat the mixture over medium heat until it’s hot but not boiling. Stir occasionally to dissolve the espresso powder completely. Once heated, remove it from the heat and let it cool slightly.
  • In a mixing bowl, whisk together the egg yolks, brown sugar, and cinnamon until the mixture is smooth and pale. This should take about 2-3 minutes.
  • Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly. This step is crucial to avoid cooking the eggs. Make sure everything is well combined.
  • To achieve a silky custard, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl. This removes any lumps or cooked egg bits.
  • Place your ramekins in a large baking dish. Pour the custard mixture into each ramekin, filling them about three-quarters full. Then, carefully pour hot water into the baking dish around the ramekins, creating a water bath. This helps the custard cook evenly.
  • Transfer the baking dish to the oven and bake for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center. Keep an eye on them to avoid overcooking.
  • Once baked, remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours—overnight is even better—to allow the flavors to meld and the texture to firm up.
  • Before serving, sprinkle a thin layer of raw sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it’s golden and bubbly. If you don’t have a torch, you can place them under a broiler for a few minutes, but watch closely to prevent burning.
  • Top each serving with freshly whipped cream and a sprinkle of cinnamon. For an extra touch, add a few chocolate-covered coffee beans on the side. Your Cappuccino Crème Brûlée is now ready to be savored!

Equipment

  • Ramekins
  • Whisk
  • Mixing Bowl
  • Kitchen torch
  • Oven-safe dish

Notes

  • Make the custards a day ahead and refrigerate them for best results.
  • Caramelize only the portion you plan to serve to keep the sugar crunchy.
  • Avoid freezing the custards to maintain their texture.