Go Back
+ servings
Coffee creme brulee that has a spoon in it. There are also 2 other creme brulees.
Print Recipe
5 from 6 votes

Coffee Creme Brulee

An easy homemade creme brûlée made with heavy cream, sugar, and vanilla and flavored with espresso powder.
Prep Time15 mins
Cook Time35 mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: coffee creme brulee, coffee creme brulee recipe
Servings: 4 people
Calories: 549kcal
Author: Becca Du



  • Preheat the oven to 325 degrees F (163 degrees C).
  • Heat up the heavy cream so that it’s hot but not boiling. You can eyeball it by seeing if smoke is wafting off your cream.
  • After heating up your cream, whisk together the sugar and egg yolks in a small bowl. Make sure you have a smooth consistency.
  • The next step is called tempering. Basically, you want to raise the temperature of your egg yolks, so they don't cook when you combine the cream and eggs. To do this, add 1/4 cup of cream to the egg mixture. Whisk well until everything is well incorporated. Then pour the egg mixture into the hot cream. Stir together until all the ingredients are mixed well and the sugar has melted.
  • Add the vanilla extract and espresso powder and stir. Remove from the heat.
  • Add 4 ramekins to a baking dish. I used 4 8oz ramekins in a 9×9 baking dish. Ladle the custard over a fine mesh sieve into the ramekins.
  • Pour 2 cups of hot water into the baking dish to create a water bath for the custard. This helps control the temperature of the custard, so it doesn't overcook.
  • Bake for 35-40 minutes. Take out the creme brûlée at 35 minutes to check if it's cooked through. To check if they’re done, shake them a bit, and if they move the same way jello moves, they’re done. If they seem a bit loose in the center, bake them for a few more minutes.
  • Cool for 2 hours at room temperature and then overnight in the fridge.
  • Add a thin layer of sugar on top and shake off any excess. Use a blow torch to caramelize the sugar and serve.


  1. My #1 tip for creme brulee - The most common mistake I see is accidentally cooking the eggs. It is not a pleasant experience getting small bits of egg in your dessert. Tempering your eggs means raising the temperature of your eggs, so they don’t cook. To do this, add 1/4 cup of the hot cream to your egg yolks and stir until well incorporated. Now, it’s safe to add your eggs to the hot cream.
  2. Use a spoon to scoop out any bubbles - Whisking your custard causes bubbles to form at the top of your mixture. It’s not a huge deal, but I like to spoon them off so I can see the solid color of the creme brûlée. This is an optional step.
  3. Make sure the water comes halfway up your ramekins - I used a 9×9 square baking dish for the water bath, but you can use any size baking dish you wish. If you use a larger baking dish, make sure the water comes halfway up your ramekins. This ensures your creme brûlée cooks at a consistent temperature and doesn’t overcook.
  4. Bake the creme brûlée in the center of the oven - Placing the creme brûlée in the center of the oven allows heat to hit it from all sides, so that it cooks evenly. Placing it too high or too low in the oven causes the top or bottom to burn without the center cooking fully.


Serving: 1creme brulee | Calories: 549kcal | Carbohydrates: 22g | Protein: 7g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 377mg | Sodium: 44mg | Potassium: 192mg | Sugar: 20g | Vitamin A: 2074IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg