As the spoon glides across the chilled glass, the velvety smoothness of the crème brûlée yields to the gentle pressure, releasing a cascade of flavors that dance on the palate. The sweetness of the cream and the richness of the eggs mingle with the subtle tang of the vanilla, creating a symphony of delight that is both familiar and exotic. The caramelized sugar on top adds a satisfying crunch, like the gentle touch of a lover’s fingers on the skin. With each bite, the world slows down, and all that remains is the gentle pleasure of the taste, the warmth of the moment, and the knowledge that this fleeting pleasure is a gift to be savored and cherished.
Coffee Creme Brulée
Ingredients
- 40 gr of ground coffee
- 1 vanilla bean
- 375 ml of cream
- 125 ml of milk
- ground cinnamon
- 6 eggs
- 75 gr of sugar
- 40 ml of brewed espresso
- 6 tablespoons of brown sugar

Instructions
1) To prepare the coffee crème brûlée, first we preheat the oven to 140 °C. (Do not turn on the convection setting!)
2) We grind the coffee beans coarsely, and scoop out the pulp from the lengthwise-cut vanilla bean.
3) We bring the cream and milk to a boil with the vanilla bean, the pulp, a pinch of cinnamon, and the ground coffee, then remove it from the heat and set it aside for 30 minutes.
4) Meanwhile, we whisk the egg yolks with the 75 grams of sugar.
5) We strain the coffee-infused cream through a fine sieve, stir in the slightly cooled espresso, and pour the mixture into 6 heat-proof cups or a 10 cm (in diameter) soufflé dish.
6) We place the cups in a deep baking dish, put them in the preheated oven’s middle section, and pour enough hot water into the dish so that it reaches 2/3 of the height of the cups.
7) We steam-bake the cream for about 80 minutes, then remove it from the oven and let it cool. Finally, we refrigerate it overnight.
Serving
The next day, before serving the coffee crème brûlée, we evenly sprinkle each portion with brown sugar and caramelize it with a blowtorch on the solidified cold cream. We serve immediately.

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