Vanilla Bean-Espresso Crème Brûlée – a delicious recipe with heavy whipping cream, milk, sugar, espresso powder, vanilla bean, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0. Combine first 5 ingredients in a heavy saucepan over medium heat. Cook, stirring constantly, 10 minutes or until sugar dissolves and mixture begins to simmer. Let cool 5 minutes. Remove vanilla bean and discard. Whisk together egg yolks in a large bowl. Gradually whisk one-fourth hot cream mixture into yolks. Whisk yolk mixture into hot mixture. Pour custard evenly into 8 lightly greased (6- to 7-ounce) ramekins or custard cups. Place in a large baking dish or roasting pan; add hot water to a depth of 1 inch. Bake 35 minutes or until set. Remove ramekins from water, and cool slightly on a wire rack. Cover and chill at least 8 hours. Sprinkle 3 teaspoons sugar evenly over each custard. Melt sugar with a kitchen torch until caramelized. Serve immediately.
1084
kcal
Calories
72
g
Fat
59
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups heavy whipping cream, 2 cups whole milk, 1/3 cup granulated sugar, 4 teaspoons espresso powder, and more.
Yes, Vanilla Bean-Espresso Crème Brûlée 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
