Cappuccino Crème Brûlée

5 from 1 vote

Make Cappuccino Crème Brûlée with espresso, chocolate, and creamy custard for an elegant coffee dessert.

Prep Time15

Cook Time35

Additional Time1 30

Total Time2 20

Course: Dessert

Cuisine: American, Italian

Servings: servings

Author: Jamie Sherman

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

• Store covered in the refrigerator for up to 3 days.

• Keep chilled until ready to serve.

• Reheating is not recommended for this dessert.

• Freezing is not recommended because the custard texture may separate after thawing.

• 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.

• No alternate cooking methods are recommended for this recipe.

• Leftover custards make an excellent coffee-flavored afternoon dessert.

• For a milder coffee flavor, reduce the espresso granules slightly.

• Cinnamon or cocoa powder can be used instead of espresso powder garnish.