Indulge in the sophisticated simplicity of David Lebovitz’s Coffee Crème Brûlée, a dessert that effortlessly combines rich coffee flavor with the timeless elegance of French cuisine. Crafted in the traditional Parisian style, this recipe emphasizes a generous layer of crisp, caramelized sugar over a less overly creamy custard, creating a perfect harmony of textures and tastes. The result is a delightful culinary experience, often likened to the robust, sweet notes of Vietnamese coffee, yet with its own distinct French charm. This recipe, featuring essential ingredients like coffee, cream, sugar, eggs, and a touch of liqueur, promises an accessible route to a truly exquisite dessert, captivating both novice and experienced home bakers alike.
My journey to truly appreciate crème brûlée took an unexpected turn after moving to France. While many find immense pleasure in deeply rich, oversized portions of creamy custards, I often found them to be overwhelming after the initial delight. What truly rekindled my affection for this classic French dessert was discovering the Parisian secret: an impeccably adjusted caramel-to-cream ratio. In the charming cafés of Paris, crème brûlée is invariably presented in shallow gratin dishes. This serving style shifts the balance, offering a greater surface area for the caramelized sugar topping relative to the custard’s depth. The result is a more pronounced crack, a delightful textural contrast, and a custard that feels perfectly balanced rather than overly heavy. If you, like me, are eager to master this authentic rendition, investing in a set of shallow gratin dishes will elevate your crème brûlée experience significantly. They are readily available in specialized cookware stores or through online retailers, and prove invaluable for countless other baking endeavors. –David Lebovitz
Beyond the simple pleasure of indulging in a coffee-flavored dessert, this particular crème brûlée stands out for its deep, aromatic profile. The inclusion of instant espresso or coffee powder ensures a concentrated coffee essence that beautifully complements the rich dairy, while a hint of coffee-flavored liqueur adds a subtle layer of complexity and warmth. This thoughtful combination transforms a classic into an unforgettable taste adventure, perfect for impressing guests or simply treating yourself to a moment of gourmet bliss.
Mastering the Perfect Crème Brûlée: Achieving the Ideal Set
While the elegance of crème brûlée might suggest a complicated process, it’s surprisingly straightforward. The key to success lies in vigilant attention during the baking process. A perfectly set crème brûlée should exhibit a delicate wobble—when gently nudged, the center should softly jiggle from side to side. It’s crucial that the center isn’t liquidy, as this indicates underbaking. Keep a close watch on these custards during their final minutes in the oven, removing them just as they reach this ideal, slightly quivering state. Remember, custards continue to firm up as they chill, particularly overnight in the refrigerator. This forgiving aspect means you have a little breathing room, allowing them to achieve their optimal texture after a good night’s rest.
The gentle baking process, often utilizing a water bath (bain-marie), is fundamental to achieving crème brûlée’s characteristic silky-smooth texture. This technique ensures even heat distribution and prevents the custard from curdling or developing an undesirable rubbery consistency. The slow, moist heat allows the eggs to set gradually, resulting in a delicate, melt-in-your-mouth dessert. Furthermore, chilling the custards thoroughly is paramount for both texture and flavor. Cold custards provide a delightful contrast to the warm, brittle caramel crust, enhancing the overall sensory experience.
Coffee Crème Brûlée | Crème Brûlée au Café
This exquisite coffee crème brûlée from David Lebovitz is a true celebration of Parisian dessert tradition. It comes together almost effortlessly, combining rich coffee, luxurious cream, sugar, eggs, and a hint of liqueur. Designed to favor more caramel and less cream, it delivers a textural experience reminiscent of a finely crafted Vietnamese coffee, yet distinctly French. This recipe serves 6 and is a perfect dessert to impress with minimal fuss.
Recipe by David Leite
Course: Dessert
Cuisine: French
Servings: 6 servings
Calories: 268 kcal per serving
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 2 hours (plus overnight chilling)
Equipment
- 4 individual gratin dishes or 6 4-ounce ramekins or custard cups
- Kitchen blowtorch
- High-rimmed baking sheet or roasting pan
- Small saucepan
- Whisk
- Large measuring cup with a spout
- Fine-mesh sieve (optional, for straining)
Ingredients
- 1 1/3 cups heavy cream
- 2/3 cup whole or low-fat milk
- 1/4 cup granulated sugar, plus more for caramelizing (approximately 1 1/2 teaspoons per crème brûlée)
- Pinch sea salt or kosher salt
- 4 large egg yolks
- 1 tablespoon instant espresso or coffee powder* (see note below on instant coffee)
- 2 teaspoons Kahlúa or other coffee-flavored liqueur
*What You Need To Know About Using Instant Coffee Or Espresso: For the best results, use a high-quality instant espresso or coffee powder. These dissolve easily and provide a concentrated coffee flavor without adding extra liquid that could thin the custard. Fine-ground instant coffee works best, ensuring no grainy texture in the finished dessert. Avoid using regular ground coffee, as it will not dissolve properly and will leave grounds in your custard.
Instructions
- Preheat your oven to 300°F (150°C) if you are using shallow gratin dishes. If opting for deeper ramekins or custard cups, preheat to 325ºF (160ºC). This slight temperature adjustment accounts for the differing depths and heat distribution.
- Prepare your baking setup by placing 4 individual gratin dishes or six 4-ounce ramekins or custard cups onto a high-rimmed baking sheet, often called a jellyroll pan, or within a roasting pan. Ensure the pan is large enough to comfortably hold all the dishes.
- In a small saucepan, combine the heavy cream, milk, granulated sugar, and salt. Warm this mixture over medium heat, stirring occasionally, until the sugar has completely dissolved. This process should be quick, requiring only a few minutes. Avoid boiling the mixture.
- While the cream mixture is warming, whisk the egg yolks together in a separate bowl until they are smooth and lightly colored.
- Gradually temper the egg yolks by slowly adding the warm cream mixture to them in a steady, thin stream. Continuously whisk the egg yolks gently during this step to prevent them from scrambling. Ensure the cream is fully incorporated without creating excessive foam. Stir in the instant espresso or coffee powder until it is fully dissolved, then strain the entire mixture through a fine-mesh sieve into a large measuring cup or any vessel with a convenient pour spout. Finally, stir in the Kahlúa or other coffee-flavored liqueur. Carefully divide this smooth custard mixture among your prepared gratin dishes, ramekins, or custard cups.
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If using gratin dishes: Carefully place the baking pan containing the filled gratin dishes onto the oven rack. Pour enough hot water into the baking pan to create a water bath (bain-marie), ensuring the water level reaches at least halfway up the sides of the gratin dishes. Bake for 20 to 25 minutes, or until the custards are just set, displaying the characteristic gentle wobble mentioned earlier. Pay close attention during the final minutes to prevent overbaking.
If using ramekins or custard cups: Note that these dishes will not be filled completely to the brim. Place the pan with the custards on the oven rack and pour hot water into the pan, ensuring it reaches at least halfway up the sides of the ramekins or cups. Snugly cover the entire baking pan with aluminum foil. Bake for 30 to 35 minutes. When you gently jiggle the pan, the custards should barely quiver in the center, indicating they are perfectly set.
- Once baked, carefully remove the dishes from the hot water bath using a wide metal spatula and place them on a cooling rack. Be extremely cautious as the custards and the water are very hot. Allow the custards to cool completely to room temperature. Once cool, loosely cover them with plastic wrap and refrigerate overnight. Chilling overnight is crucial for the custards to fully firm up and develop their exquisite texture and flavor.
- Just before serving, evenly sprinkle about 1 1/2 teaspoons of granulated sugar over the top of each chilled crème brûlée. The sugar should form a thin, even layer, completely covering the surface without being excessively thick. Using a kitchen blowtorch (a standard hardware store model works perfectly), wave the flame steadily over each custard, one at a time. Continue until the sugar melts, bubbles, and transforms into a rich, amber-brown caramel. You may need to gently lift and tilt the dishes to ensure the caramel flows and coats the top evenly. Exercise extreme caution, as the freshly caramelized sugar is incredibly hot and can cause severe burns if dripped. Serve immediately to enjoy the delightful contrast between the warm, brittle caramel and the cool, creamy custard. Originally published October 17, 2014.
Adapted From
My Paris Kitchen
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Nutrition
Serving: 1 portion
Calories: 268 kcal
Carbohydrates: 13 g
Protein: 4 g
Fat: 22 g
Saturated Fat: 13 g
Monounsaturated Fat: 6 g
Cholesterol: 183 mg
Sodium: 37 mg
Sugar: 12 g
Nutrition information is automatically calculated and should only be used as an approximation. Individual results may vary based on exact ingredients and preparation methods.
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Recipe Testers’ Reviews: A Symphony of Sweet Success
Discover what our dedicated team of recipe testers had to say about David Lebovitz’s captivating Coffee Crème Brûlée. Their experiences offer valuable insights and reaffirm the deliciousness of this Parisian-inspired dessert.
Natalie Reebel
Crème brûlée has always been one of my absolute favorite desserts, and the thought of enhancing it with coffee was truly exciting. This coffee crème brûlée proved to be nothing short of divine. The balance between the creamy, smooth custard and the perfectly crunchy, glass-like sugar topping was impeccable. Every person who tried it loved the depth of flavor and the delightful textural contrast. I found the preparation to be incredibly efficient, taking only about 10 minutes to combine all the ingredients, including the brief time required to warm the cream mixture until the sugar dissolved. Caramelizing the sugar with a kitchen torch was a breeze, yielding a beautiful, even crust over each chilled custard. This recipe is a definite keeper.
Melissa Maedgen
For anyone who appreciates both coffee-infused desserts and the classic elegance of crème brûlée, this coffee variation is an absolute must-try. The custard comes together effortlessly, utilizing instant espresso powder to impart a wonderfully deep and authentic coffee flavor that truly shines through. I found the cooking times to be spot-on, resulting in perfectly set custards. In essence, this is an easy-to-make dessert that delivers an impressive amount of flavor and the signature textural contrast – the creamy custard beneath the shattering caramelized sugar – that makes crème brûlée such an enduring delight. It’s a fantastic recipe for both casual enjoyment and special occasions.
Mike S.
I was thoroughly impressed with the incredibly smooth and well-balanced coffee flavor in this crème brûlée recipe. The preparation process itself is remarkably easy and quick, making it an ideal choice for a sophisticated dessert that doesn’t demand excessive time or effort. A crucial tip I learned during baking involves the water bath: while the recipe instructs to pour hot water at least halfway up the gratin dishes, I found that exceeding this level can make it precarious. Going too high increases the risk of sloshing water into your delicate custard when checking for doneness or removing the pan from the oven. I allowed my baked custards to chill overnight in the refrigerator, which meant the next evening’s dessert required nothing more than a quick dusting of sugar and a torching. The resulting custard had a slightly lighter density than some others I’ve tasted, which I personally found quite refreshing. This recipe is undeniably a winner.
Trudy Ngo-Brown
My love for crème brûlée only deepens with the realization of how effortlessly it can be prepared at home. I finally made the worthwhile investment in a kitchen blowtorch, inspired by the fantastic crème brûlée recipes shared by Leite’s Culinaria. This coffee crème brûlée, in particular, completely delivered on the author’s promise of a superbly light texture and that perfect caramel-to-cream ratio. For those concerned about an overpowering coffee flavor, rest assured – the coffee and Kahlúa infusion was wonderfully balanced, robust yet not overwhelming. This is truly one of those desserts that easily impresses any crowd, including my 4-year-old, who absolutely adored it! To ensure the instant coffee powder was fully dissolved, I made sure to add it to the warmed milk mixture before combining with the eggs. I used six 4-ounce ramekins and found that baking them for 35 minutes resulted in custards that were adequately quivering, indicating a perfect set.
Anna Scott
I honestly wouldn’t change a single thing about this truly delectable coffee crème brûlée recipe! It delivers a perfectly sweet, rich, and thick custard, beautifully flavored with instant espresso powder and a touch of coffee liqueur. I even experimented by using espresso vodka in place of the liqueur, which worked wonderfully. The dessert is crowned with a robust, hard sugary crust that provides an irresistible crunch. Despite my initial skepticism when pouring the seemingly thin custard mixture into the ramekins, it set absolutely perfectly during baking. After torching the tops, I gave them an additional 15 minutes in the refrigerator before serving, ensuring they were thoroughly chilled for the optimal taste experience. Overall, this was an exceptionally delicious recipe, and I’m already looking forward to trying the vanilla variation next. I can only imagine how delightful a lemon- or almond-flavored custard would be following this excellent base.
Suzanne Fortier
As someone who is lactose-intolerant, I simply couldn’t resist attempting this recipe with a dairy-free twist. My research pointed towards coconut milk as a promising substitute for cream and milk, given its rich, fatty, and unctuous qualities that mimic dairy without the problematic lactose. For this experiment, I opted for the vanilla version of crème brûlée, theorizing that vanilla might blend more smoothly with coconut notes than coffee. I used one can (approximately 2 cups) of Thai Kitchen unsweetened coconut milk to replace both the cream and milk, meticulously following the remaining instructions. After heating the coconut milk, sugar, and salt and whisking until dissolved, I infused the mixture with a vanilla bean for an hour. I then filled four of my charming red Le Creuset ramekins, placing them in a 13-by-9-by-2-inch glass baking dish filled with hot water, and covered the entire setup with foil. Due to the deeper nature of the Le Creuset ramekins, the custards required an additional 10 minutes to set, still retaining a slight jiggle in the center. After refrigerating overnight, they had set perfectly, resulting in a wonderfully smooth, creamy, and undeniably delicious dessert. While using a broiler to caramelize the sugar is an option, it tends to warm the custard too much; I strongly advise against it. My dairy-free version, though perhaps not identical to the full-dairy original, was incredibly close – more than good enough to make again and certainly compelling enough to convince me to finally purchase a blowtorch!
Jackie Gorman
I had always harbored a desire to make crème brûlée, yet for some reason, I perceived it as an intricate and challenging dessert. To my pleasant surprise, it is quite the opposite! These custards turned out beautifully creamy and utterly delicious. I used a couple of different sized gratin dishes; the smaller ones appeared set in about 20 minutes, and the larger ones in 25 minutes. Or so I thought. After allowing them to cool on a rack, I transferred them to the refrigerator. A few hours later, we eagerly sampled one of the smaller brûlées. After successfully caramelizing the top and breaking through the crisp crust, we discovered the custard underneath was quite liquidy, not fully set. I realized I hadn’t baked it long enough. We still enjoyed half, then returned the other half to the refrigerator. Spending the night in the fridge proved to be exactly what the custard needed. The next day, it had achieved the perfect, desired consistency. Therefore, I highly recommend refrigerating these overnight to attain a truly restaurant-quality dessert. This recipe is also remarkably easy to halve if you prefer to make a smaller batch of 4 to 6 servings. However, once you taste it, you might find yourself wishing you had made the full recipe!
Whether you’re a seasoned dessert maker or a curious beginner, David Lebovitz’s Coffee Crème Brûlée offers a rewarding culinary adventure. Its blend of traditional French technique with the comforting aroma of coffee creates a dessert that is both sophisticated and incredibly satisfying. From the initial warming of the cream to the final crack of the caramelized sugar, each step contributes to a masterpiece of flavor and texture. So gather your ingredients, follow these detailed instructions, and prepare to delight your senses with a dessert that truly embodies Parisian charm. Enjoy the process, and savor every exquisite spoonful of this unforgettable coffee-infused classic.