This is an elegant and unbelievably easy dessert for any dinner party. It seems like you spent hours perfecting it, when in fact it’s quick and simple. You can even let your guests torch or “brulee” the sugar on top just before serving.
I’ve made creme brulee countless times, and this time I added espresso powder. The result was a lovely coffee flavor that wasn’t too overpowering. The custard is smooth, not too sweet and melts in your mouth, while the torched sugar adds the right amount of sweetness and crunch. Make this for a party, and it’ll definitely be the star. Enjoy and happy baking!
Coffee Creme Brulee Adapted from Cook’s Illustrated 4 to 6 servings
2 cups heavy cream, divided
4 Tbsp. plus 4 to 8 tsp. granulated sugar, divided
1/8 tsp. kosher salt
6 large yolks
1 Tbsp. espresso powder (available at Kitchen Conservatory)
1 cinnamon stick (optional)
½ tsp. vanilla extract
Special equipment: brulee torch
• Preheat the oven to 300 degrees.
• Stir ½ cup cream, sugar, espresso powder, cinnamon stick and salt together in a saucepan over medium heat.
• Meanwhile, put the ramekins in a baking pan and fill the pan with hot water very carefully.
• Remove the saucepan from the heat and stir in the remaining cream.
• In a separate bowl, whisk the egg yolks together and add in the vanilla extract. Slowly add in the cooled cream mixture and whisk it together. Strain the mixture through a fine mesh strainer and pour it into the ramekins.
• Bake 35 to 40 minutes, until it is just barely set but the center still jiggles slightly. Let cool to room temperature, then cover with plastic wrap refrigerate at least 4 hours.
• A few minutes before serving, remove and sprinkle 1 to 2 teaspoons sugar on top of each and torch until melted and dark.
This article appears in December 2014.
