If you like classic creme brulee, you should try this coffee version. This coffee creme brulee dessert is super easy to make, and has the most addictive crunchy caramel layer on top. it’s also a good idea for upcoming Passover, and everyone will just love it!
Coffee Creme Brulee
- 500 ml. (2 cups) heavy cream
- 30 ml. (2 tbsp.) expresso
- 1 tbsp. coffee liqueur
- 70 grams (1/3 cup) sugar
- 1/2 vanilla bean seeds
- 5 large egg yolks
- Some sugar for serving
Preheat oven to 140 degrees, and place at the bottom of the oven a pan with boiling water, creating a steamy baking environment.
In a medium pot put cream, espresso, liqueur, sugar and vanilla. Cook, stirring occasionally, until the mixture reaches simmering point.
In a separate bowl put egg yolks and whisk.
When cream mixture simmers, strain and add about 1/3 into the yolks while whisking. Then add the remaining cream and mix until combined.
Transfer the mixture into individual baking molds and fill almost to the top. Bake for about 30-40 minutes or until set at the edges but still a little soft in the center.
Cool completely in the refrigerator before serving.
When serving, sprinkle sugar in a thin layer over each dessert and caramelize using a blowtorch.
- You can keep the creme brulee after baking (without burning), wrapped tightly, in the refrigerator for up to 5 days.
- If you want, you can omit the liquor.