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Espresso Infused Créme Brûlée
Master the art of making the perfect Créme Brûlée. A silky, rich custard infused with a hint of espresso powder, finished with a crackling caramelized sugar crust. Adding espresso powder cuts through the heavy richness of the cream and gives it a sophisticated, mocha-adjacent undertone.
Créme Brûlée was always a special treat we would love to order at restaurants. The crispy crackly top and the velvety egg custard is such an elegant and extravagant dessert. It is actually quite simple to make and the custard can be done up to a few days ahead of time. A quick sear with a kitchen torch creates a brittle, caramelized sugar crunch that balances the the cold, smooth, creamy custard.
Espresso Powder in Créme Brûlee Enhances Everything
Regular creme brulee is usually flavored with just vanilla for a simple and traditional French dessert. For added dimension, it can also be flavored with citrus or other extracts and teas. My recipe for créme brûlée uses granulated sugar, maple syrup and a touch of espresso powder for layers of flavors that enhances the traditional vanilla. I add just enough maple syrup to give the custard a sweet profile that is also not too sweet. The espresso powder here doesn’t make the custard taste like coffee; it brings out all the caramel tones of the maple syrup, vanilla and crispy top. After making it this way at home, I ruined ordering this out at restaurants because this is so much better.
What’s in this creme brulee
- egg yolks
- granulated sugar
- maple syrup
- heavy cream
- vanilla extract
- espresso powder
- salt
Créme Brûlée
This is a sophisticated twist on a French Classic. This créme brûlee uses a hint of espresso powder to deepen the vanilla custard, creating a mocha-like richness that goes beyond the usual one dimension of just vanilla. The coffee notes also highlight the caramelization of the sugar, making it taste more like toffee than just sweet.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
- 2 cups heavy whipping cream
- 5 large egg yolks
- 1/3 cup sugar
- 2 tablespoons maple syrup
- 1/4 teaspoon espresso powder
- 1 pinch salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. In a medium saucepan heat the heavy cream over medium heat, stirring frequently. Watch closely for steam until it just reaches an almost simmer. Do not heat the cream beyond that.
- In a medium bowl, whisk together the egg yolks, sugar, maple syrup, espresso powder, salt and vanilla. Gradually pour the hot cream in a thin drizzle into the egg mixture. Start slow to avoid cooking the eggs. Keep whisking constantly as you drizzle until all the cream is added.
- Start a kettle to boil about 4 cups of water. Strain the egg and cream mixture through a fine mesh strainer. Discard anything left on the strainer. Divide the mixture between six 4 ounce ramekins and place the ramekins in a casserole dish.
- Once the water comes to a boil, fill the casserole dish about halfway up the ramekins, creating a water bath. Bake for 30 to 35 minutes, depending on the shape of your ramekins. A more shallow ramekin will take closer to 30 minutes. A taller ramekin will take closer to 35 minutes. The centers should be nearly set and a slight wiggle in the middle. Be careful not to jiggle the casserole pan too much and get water from the water bath onto your creme brulee.
- Transfer the ramekins on to a wire rack to cool to room temperature, about 1 to 2 hours. Cover and refrigerate the creme brulee for at least 2 hours or up to 3 days.
- When ready to serve, sprinkle 1 to 2 teaspoons of sugar on each custard. Swirl to help spread the sugar evenly. Use a kitchen torch over the sugar, moving in a circular pattern until the whole surface is caramelized a deep amber color.
Notes
- Wait until serving to create the caramelized topping. The moist texture of the custard will soften the topping the longer it sits.
❓ FAQ’s for Espresso Infused Créme Brûlée
Nope! The espresso powder isn’t there to make it taste like a latte. It adds a subtle, sophisticated mocha undertone that deepens the flavor without overpowering the vanilla and cream.
Absolutely — it’s actually a fantastic make-ahead dessert. Bake and chill the custards (up to 2–3 days in advance), then caramelize the sugar topping just before serving so it stays perfectly crisp.
A torch gives you the best control and that gorgeous crackly top, so it’s highly recommended. In a pinch, you can use your oven’s broiler — just watch it like a hawk, because sugar goes from golden to regret in seconds.
Granulated sugar is the classic choice for that crisp, glassy shell. Sprinkle a thin, even layer for the cleanest crack.
Just a touch of maple syrup enhances and rounds out the vanilla, adding a subtle warmth and depth that makes the custard taste extra luxurious.
You can, but espresso powder dissolves better and offers a richer, more refined flavor. If using instant coffee, opt for a finely ground one and use sparingly.
The edges should be set while the center still has a gentle jiggle — like a soft handshake, not a firm one. It’ll continue to set as it chills.
Standard 4 oz to 6 oz ramekins work perfectly. Smaller ramekins will bake faster; larger ones will need a few extra minutes. Keep an eye on that jiggle test!
Yes! This recipe is naturally gluten-free, making it a great elegant option for guests with gluten sensitivities. Always double-check your specific ingredient labels to be sure.
SHOP FOR THIS RECIPE
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Made for Classic Crème Brûlée - The shallow 6 oz design with a 4.7" wide top gives your desserts more surface area for an even caramelized sugar layer, helping create the classic contrast of crisp top and creamy custard center.
Stainless steel sieve set with 3 diameters: 3.15"+5.5"+7.87"
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