Creme Brulee with Espresso

I’ve been wanting to make this dessert for a long time, but kept putting it off because I couldn’t think of enough uses to justify buying the needed torch. Yes, I would use it to caramelize the tops of the brulee, but what else would I use it for? 

Finally, this past February (for our 31st anniversary) I took the plunge to buy the torch, as well as some shallow ramekins. Why, oh why did I wait so long? I love the torch, and I LOVE this dessert!

After brainstorming with our daughters, we decided I could use the torch for browning meringues or marshmallow toppings, melting cheese, toasting crumbs, roasting peppers, and probably a whole lot more.

More French-Style Desserts

Ingredients for Creme Brulee with Espresso

(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)

Recommended Equipment to Make Creme Brulee

For this recipe you’ll need a few special tools. The first, and most important is the cooking torch. I purchased a Sondiko Butane Torch from Amazon. I wanted a torch that would be easy to use and refill and this one had good reviews. After having used it a few times, I am very satisfied with the purchase. There is a newer model available, but I preferred the older style and stand.

Some may suggest broiling the ramekins at the end to brown the sugar. This option is rather inconvenient as you must rotate the dishes frequently to ensure an even browning, which will also heat the cream to undesired temperatures.

For the Butane refills, I purchased the Ronson brand and was able to buy 3 at a time for around $12. After having used it on 3 recipes, I have yet to empty my first canister. The main thing to look for when buying butane is that it has a long nozzle for refilling.

The third recommendation for this recipe is to use shallow ramekins. You might be tempted to use the taller ones that hold more filling, but 5-6 ounces will be more than adequate for this dessert. Plus, the shallow dishes allow for a larger portion of the caramelized topping, which after all, is what we love the most! You may buy these in round or oval shapes, which would both be great for serving the Creme Brulee.

Preheat oven to 300°F. Gather your ingredients so that you have everything close at hand on the counter or table.

Place shallow ramekins in a large roasting pan or baking dish. This recipe will make enough for 5 – 6 oz ramekins. You may need 2 pans for this.

In a small saucepan, combine the heavy whipping cream and vanilla bean paste. Lightly whisk to stir the paste.

Creme Brulee is most often made with the seeds from whole vanilla beans, which can be expensive to buy. I like to use vanilla bean paste, which offers the full vanilla flavor plus some seeds for a visual experience. Feel free to use real vanilla if the paste isn’t an option (used in equal amounts). Or scrape the seeds from a vanilla pod, if desired. 

Simmer the cream over low heat until heated through, stirring often. Do not allow the cream to come to a boil. Remove from heat and allow the vanilla to steep and cool for 12-15 minutes.

In a large mixing bowl, combine the large egg yolks, granulated sugar, espresso powder, and salt. Whisk until well blended, but not frothy.

If you want to make a classic creme brulee, simply omit the espresso powder. I like it both ways and really do not have a favorite. 

Gradually drizzle the warm cream into the egg mixture, lightly whisking to prevent any curdling. If desired, you may strain the custard mixture through a fine-mesh sieve to remove any egg clumps or foam. Transfer the custard into a glass measuring cup with a spout for easy pouring.

Pour the cream mixture evenly into the prepared ramekins. Place the roasting pan in the oven and pour in the boiling water until it reaches halfway on the ramekins, being very careful not to get any water in the cream.

Bake in a preheated oven for 25-30 minutes until the custard has set but slightly jiggles in the center.

Transfer the ramekins to a wire rack to cool. Cover with plastic wrap and refrigerate for at least 4 hours or even better, overnight.

Special Hint: I found that using a canning jar lifter works really well for moving the dishes from the pan to the cooling rack without getting water in the custard. If you have one, I recommend using it!

Serving the Creme Brulee with Espresso

When ready to serve, sprinkle 1 1/2 teaspoons of the turbinado sugar on each ramekin. Evenly distribute by gently shaking the sugar from side to side.

In searching many recipes online, I learned that superfine or granulated sugar was often recommended for the brulee. Through my own experimentation, I found that turbinado sugar resulted in the browning, taste, and crustiness that I sought.

Begin torching the custard tops by slowly moving the flame over the sugar until evenly browned. Work from one edge to the next, from one side to the other.

Return the dishes to the refrigerator for 7-10 minutes without any covering to allow the tops to harden and the custard to become cold.

You may make the custard a day ahead with refrigeration, but you’ll want to torch the sugar just before serving to ensure a hard, crackly crust. 

This recipe will serve 5-6 people, depending on the size of ramekins used.

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