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Espresso Coffee crème brulée- 12/5/09


Crème brulée in French mean burnt cream.    Crème brulée is a rich custard base topped with a contrasting layer of hard caramel.  This dessert is served cold or with the custard cold and the caramel warm.  The custard base is normally flavored with vanilla but it comes in a variety of flavors such as chocolate, coffee, tea, lemon, a liqueur or fruit.  Tonight I decided to served espresso coffee flavor so is a bit brighter than just the regular vanilla.

This is just for me and Hoa! 


If you do not have a blow torch to caramelize the sugar you can put it in the oven and broil it for a few minutes or until the sugar is caramelized.

This dessert is very rich so make sure the portion is small so by the time you are done with the dessert you still want more..

The espresso Crème brulée was excellent and Hoa and I we did not leave anything behind!  


1 1/2 cup heavy whipping cream

1/2 cup of whole milk

1/4 cup of double strength espresso coffee

1  tablespoons Kahlua (optional)


6 large egg yolks

5 tablespoons of sugar

2 tablespoons of sugar to caramelize the top


Put the cream and milk into a pan and heat slowly to scalding point.


In a bowl beat the eggs yolks with sugar until pale and creamy.

Pour the slowly the hot milk into the bowl a bit at a time and whisking well after each addition.

Next, when all the hot milk are added, pour the espresso coffee in the bowl and whisk well.

Pour the mixture into small ramekins or small glasses.

When the mixture is well divided put the tray in a preheated 200 degree F. oven and bake them for about 45 minutes or until the custard comes away from the side of the cup slightly and the center should be slightly wobbly.


Freshly out of the oven.  Allow the custards to cool.  The mixture will thicken on cooling and chill until required.


Pour half a spoon of sugar of top of the custard and melt it with a blow torch.

Here you can see that the sugar is starting to caramelized.


Filed as: Eggs

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