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Cappuccino Crme Brle

This Cappuccino Crème Brûlée is a rich and indulgent twist on a classic dessert, perfect for impressing your guests!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: French
Keyword: Coffee, Elegant, Indulgent
Servings: 4 servings

Ingredients

  • 3 tablespoons Kahla (or coffee liqueur)
  • 1 tablespoon pure vanilla extract
  • 4 teaspoons instant espresso powder
  • 2 cups heavy whipping cream
  • 6 large egg yolks
  • ½ cup firmly packed brown sugar
  • ½ teaspoon cinnamon
  • 6 teaspoons raw sugar
  • to taste freshly whipped and lightly sweetened cream for topping
  • to taste cinnamon for garnish
  • to taste chocolate-covered coffee beans for garnish

Instructions

  • Preheat your oven to 325°F (160°C).
  • In a double boiler, combine the heavy whipping cream, Kahla, vanilla extract, and instant espresso powder. Stir until hot but not boiling, then remove from heat and let cool slightly.
  • In a large mixing bowl, whisk together the egg yolks, brown sugar, and cinnamon until well combined and slightly thickened.
  • Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling.
  • Strain the custard through a fine-mesh sieve into another bowl to ensure a silky-smooth texture.
  • Place your ramekins in a baking dish and pour the custard mixture evenly into each ramekin, filling them about three-quarters full.
  • Create a water bath by carefully pouring hot water into the baking dish around the ramekins. Bake for 30-35 minutes, or until the edges are set but the centers are slightly jiggly.
  • Remove the ramekins from the water bath and let cool at room temperature. Refrigerate for at least 4 hours or overnight.
  • When ready to serve, sprinkle a thin layer of raw sugar on top of each custard and caramelize using a culinary torch.
  • Top each crème brûlée with freshly whipped cream, a sprinkle of cinnamon, and a few chocolate-covered coffee beans. Enjoy!

Equipment

  • Ramekins
  • Mixing Bowls
  • Whisk
  • Double boiler or heatproof bowl
  • Culinary torch
  • Measuring cups and spoons

Notes

  • Allow custards to chill properly for the best texture.
  • Use a thin layer of sugar for even caramelization.
  • Strain the custard for a silky-smooth result.