Espresso Crème Brûlée


  • 400ml 1% milk
  • 2 tsp instant espresso powder
  • 5 large egg yolks
  • 1 tsp pure vanilla extract
  • 3 tbsp plus 5 tsp organic evaporated cane juice, divided


Preheat oven to 150°C. Place 5 100gr ramekins in a large baking pan. Fill pan with enough hot tap water to cover ramekins halfway.

In a medium saucepan, combine milk and espresso powder. Place on medium-low heat until mixture just begins to steam, 3 to 4 minutes. Set aside.

Meanwhile, in a large bowl, combine egg yolks, vanilla and 3 tbsp cane juice. Whisk or use an electric hand mixer to beat until mixture thickens and turns pale yellow in color, about 2 minutes. Add 1 tbsp milk-espresso mixture and stir to combine. Slowly add remaining milk-espresso mixture, stirring constantly. Pour mixture into ramekins, dividing evenly. Transfer to oven and bake until set, about 50 minutes. Carefully remove from oven. (NOTE: They may jiggle slightly when removed from oven.) Let cool to room temperature in water bath, about 30 minutes.

Arrange oven rack in highest position and preheat broiler. Transfer ramekins to a baking sheet and sprinkle each with 1 tsp cane juice. Transfer to oven and broil until cane juice melts and caramelizes, 3 to 5 minutes. (Alternatively, brown tops with a small torch.) Serve immediately.

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