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White Espresso Creme Brulee

Saura Kline
Coffee flavored creme brulee
5 from 1 vote
Servings 4 ramekins


  • 16 oz. cream
  • 4 oz. sugar
  • 6 egg yolks
  • 1/4 cup coffee beans


  • Preheat oven to 325 degrees F.
    Set 4 ramekins inside a bigger baking dish.
    Place coffee beans in a ziplock bag and roll over them with a rolling pin to crush them up a little. Place coffee beans, and cream in a small sauce pot and steep for 15 minutes. Strain out coffee beans and return cream to the sauce pot.
  • In a separate bowl, whisk yolks and sugar together.
  • Heat cream on medium high and right before it boils, turn heat off and temper in yolk mixture. Immediately pour base into prepared ramekins. Pour about 3-4 cups of hot water in the baking dish so the custard can bake in a water bath. Cover baking dish with foil and punch holes in foil to vent.
  • Bake for 40 minutes, or until custard has set and is no longer liquid in the center. Chill for 8+ hours.
    Sprinkle some sugar over top, Brulee with a torch, and enjoy!