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Espresso Crème Brûlée Recipe

This espresso crème brûlée recipe is easy to follow, shows how to set a crème brûlée perfectly and answers questions about storing and freezing crème brûlée.
Course Dessert
Cuisine Baking
Keyword Crème Brûlée, Espresso
Prep Time 15 minutes
Cook Time 40 minutes
Setting Time 3 hours
Total Time 55 minutes
Servings 6 servings
Calories 369kcal



  • 14 oz heavy cream separated
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 7 egg yolks
  • 1/2 cup sugar plus 12 more tsp for topping (3/4-1 tsp of sugar per dome)
  • 2 shot of espresso – 3-4 oz



  • Heat oven to 325.
  • Brew espresso and combine with 2 Tbsp heavy cream. Let cool.
  • In a saucepan, combine remaining cream and salt and cook on low until just hot. Remove from heat and add vanilla. Stir to combine.
  • In a bowl, beat yolks and sugar together until light.
  • Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir.
  • Add espresso and cream mixture and stir to combine.
  • Pour equally into 6 ramekins. Pouring the mixture into a the ramekins is easier if you first transfer the mixture to a measuring cup.
  • Place ramekins on a jelly roll pan fill halfway with water. See why below.
  • Bake for 35-40 minutes, or until centers are just set. They will still have a tremble in the middle.
  • Cool completely. Refrigerate for several hours and up to a couple of days.
  • When ready to serve, remove from the refrigerator and allow it to sit for 30 minutes before you sprinkle 3/4-1 tsp of sugar evenly on top of each ramekin.
  • Time to make that topping into crispy, caramelized goodness. You can use a torch or you can place under the broiler. I liked to do both.