Ingredients
Scale
- 2 cups heavy cream
- 1 cup brewed coffee (strong)
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat your oven to 325°F (160°C).
- In a saucepan, combine the heavy cream and brewed coffee over medium heat until it is hot but not boiling.
- In a separate bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until smooth.
- Slowly pour the hot cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from curdling.
- Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits.
- Divide the mixture evenly among ramekins and place them in a baking dish.
- Carefully add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
- Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours or until chilled.
- Before serving, sprinkle a thin layer of brown sugar on top of each custard and use a kitchen torch to caramelize the sugar until bubbly and golden.
- Allow the crème brûlée to sit for a minute before serving to let the sugar harden.
Notes
- For a stronger coffee flavor, use espresso instead of brewed coffee.
- Make sure the sugar layer is even for uniform caramelization.
- Let the custards chill overnight for the best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 25 g
- Sodium: 60 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 180 mg