Coffee Brulee Spoonfuls Recipe

Name: Coffee Brulee Spoonfuls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons freshly ground coffee or crushed coffee beans; 1 cup heavy cream; 1/3 cup half-and-half; 1/4 vanilla bean, split lengthwise, or 1/8 teaspoon pure vanilla extract; 4 egg yolks; 1/4 cup granulated sugar; 1/4 cup coarse sugar, raw sugar, or demerara sugar; An 8 to 9-inch square baking dish, preferably not aluminum; A hot-water bath; 20 to 30 spoons, preferably long-handled; A kitchen torch

Servings: persons

2 tablespoons freshly ground coffee or crushed coffee beans
1 cup heavy cream
1/3 cup half-and-half
1/4 vanilla bean, split lengthwise, or 1/8 teaspoon pure vanilla extract
4 egg yolks
1/4 cup granulated sugar
1/4 cup coarse sugar, raw sugar, or demerara sugar
An 8 to 9-inch square baking dish, preferably not aluminum
A hot-water bath
20 to 30 spoons, preferably long-handled
A kitchen torch

1
Preheat the oven to 300 degrees F.
2
Heat the ground coffee, cream, half-and-half, and vanilla bean in a medium saucepan over medium heat just to a boil.
3
Immediately turn off the heat.
4
Set aside to infuse for 10 minutes.
5
Whisk the egg yolks with the sugar in a large bowl just until combined.
6
Whisking constantly, gradually pour in the hot cream mixture.
7
Strain the mixture into the baking pan to smooth it and to remove the vanilla bean.
8
Place the pan in a hot water bath.
9
Bake in the center of the oven until set but not too firm (it will cook a little more as it cools), 40 to 50 minutes.
10
Remove from the water bath and let cool 15 minutes.
11
Tightly cover with plastic wrap, making sure the plastic does not touch the surface of the custard.
12
(The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
13
Up to 4 hours before serving, fill the spoons with the chilled cooked custard by scooping each spoon into the pan of custard.
14
Round the tops with a small spatula, or a butter knife.
15
Keep cold.
16
Right before serving, fire up your kitchen torch.
17
Top each spoonful of custard with coarse sugar by sprinkling the entire surface and placing it on a baking sheet.
18
Repeat with the remaining spoons.
19
Torch the spoons until the sugar is melted and well browned, about 1 minute.
20
Let cool 1 minute before serving.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons freshly ground coffee or crushed coffee beans, 1 cup heavy cream, 1/3 cup half-and-half, 1/4 vanilla bean, split lengthwise, or 1/8 teaspoon pure vanilla extract, and more.

Yes, Coffee Brulee Spoonfuls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coffee Brulee Spoonfuls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions