| Level: | Intermediate |
| Total: | 4 hr 45 min |
| Active: | 30 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 4 hr 45 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 quart heavy cream
- 1 tablespoon instant espresso powder
- 1 tablespoon vanilla bean paste
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup turbinado sugar
- 1/4 cup chocolate-covered espresso beans, crushed, optional
Instructions
- Preheat the oven to 325 degrees F.
- In a medium saucepan, add the heavy cream, espresso powder and vanilla bean paste. Bring to a light simmer, then let simmer for 5 minutes. Take off the heat and cool to room temperature for 30 minutes to 1 hour.
- In a nonreactive bowl, whisk together the egg yolks and granulated sugar until combined and lighter in color. Slowly add the cooled cream mixture, whisking constantly. Place eight 6-ounce ramekins in a large roasting pan or baking dish. Pour the mixture into the ramekins. Place the roasting pan in the oven, then pour hot water into the bottom of the roasting pan, enough so the water comes about halfway up the sides of the ramekins. Bake until set and just a teensy bit jiggly, 30 to 35 minutes. Remove the ramekins from the oven and let cool on the counter until they reach room temperature, then place the ramekins in the fridge for 2 hours to chill. If storing longer (up to 2 days), tightly wrap each ramekin in plastic wrap to ensure freshness.
- Evenly sprinkle the top of each ramekin with the turbinado sugar. Using a brulee torch, melt the sugar until it bubbles and turns dark golden brown. This will form a crunchy top. Let sit a few minutes. Serve topped with some crushed chocolate-covered espresso beans, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 530 |
| Total Fat | 47 g |
| Saturated Fat | 29 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 0 g |
| Sugar | 22 g |
| Protein | 6 g |
| Cholesterol | 272 mg |
| Sodium | 119 mg |
| Serving Size | 1 of 8 servings |
| Calories | 530 |
| Total Fat | 47 g |
| Saturated Fat | 29 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 0 g |
| Sugar | 22 g |
| Protein | 6 g |
| Cholesterol | 272 mg |
| Sodium | 119 mg |
Reviews
Who needs a cup of coffee and a pastry in the morning when you can have the best of both worlds in one! I did add a splash of Kahlúa to give it an extra oomph. lol. Came out wonderful. Thanks!
Mine was very runny. Didn’t set up at all. And I followed the directions exactly. I’ve made crème brûlée many time. Disappointed.
In the video Jeff topped the brulee with Sambuca. What other alcohol flavor could be used as I do not like anise flavor.
This one is 5 stars ! So creamy, easy to make and just plain delicious. Love to serve this to guests. They are always impressed with the subtle flavor and beautiful, satin like consistency. Beautiful dessert.
It’s easy to make, the only hard part is you have to wait for a few hours to chill!
Jeff, you really blew me away with this one!
Made this for Thanksgiving dessert. Easy to make, great flavor. Everyone was impressed. Definitely making again.
My husband says this should be against the law it’s so good. Very easy to make and super delicious. I’ve made it several times for guests and they all rave about it.
Don’t you get tired of kissing up to GZ?