Cappuccino Crème Brûlée
Make Cappuccino Crème Brûlée with espresso, chocolate, and creamy custard for an elegant coffee dessert.
Servings: 8 servings
Equipment
- 8 ramekins (6-ounce)
- mixing bowl (large)
- shallow roasting pan
- sifter or fine-mesh sieve
Ingredients
- 1½ cups granulated sugar
- 2 cups half and half
- 1 tablespoon instant espresso coffee granules
- 1 teaspoon vanilla extract
- 2 large eggs
- 6 large egg yolks
- 3 ounces semi-sweet baking chocolate
- Additional finely ground instant espresso coffee granules (optional) garnish
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the sugar, half and half, espresso granules, vanilla extract, eggs, and egg yolks until smooth.1½ cups granulated sugar, 2 cups half and half, 1 tablespoon instant espresso coffee granules, 1 teaspoon vanilla extract, 2 large eggs, 6 large egg yolks
- Divide the mixture evenly among 8 ungreased 6-ounce ramekins.
- Place the ramekins in a shallow roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes or until the custard is just set with a slight jiggle in the center.
- Carefully remove the ramekins from the water bath and place on a cooling rack. Cool for 30 minutes.
- Melt the chocolate according to package directions until smooth.3 ounces semi-sweet baking chocolate
- Divide the melted chocolate evenly among the ramekins and spread into a thin layer over the custard.
- Cover with plastic wrap and refrigerate for at least 1 hour or until well chilled.
- Using a sifter, garnish with finely ground espresso powder, cocoa powder, or cinnamon if desired before serving.Additional finely ground instant espresso coffee granules
Notes
🥡 STORAGE: • Store covered in the refrigerator for up to 3 days.
• Keep chilled until ready to serve.
♨️ REHEATING: • Reheating is not recommended for this dessert.
❄️ FREEZING: • Freezing is not recommended because the custard texture may separate after thawing.
💡 TIPS FOR BEST RESULTS: • Use a water bath to help the custard bake evenly.
• Avoid overbaking to maintain a silky texture.
• Chill thoroughly before serving for the best consistency.
🍳 ALTERNATE COOKING METHODS: • No alternate cooking methods are recommended for this recipe.
♻️ LEFTOVERS: • Leftover custards make an excellent coffee-flavored afternoon dessert.
📝 NOTES: • For a milder coffee flavor, reduce the espresso granules slightly.
• Cinnamon or cocoa powder can be used instead of espresso powder garnish.
Nutrition
Serving: 1ramekin | Calories: 348kcal | Carbohydrates: 47g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 206mg | Sodium: 62mg | Potassium: 195mg | Fiber: 1g | Sugar: 44g | Vitamin A: 471IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg
