Coffee Crème Brûlée

Time:
Prep: 15 minutes
Bake: 35–40 minutes
Chill: 2 hours
Total: ~3 hours

Serves: 4 ramekins

Ingredients

– 2 cups heavy cream (whipping cream)
– 2 tsp instant coffee or espresso powder
– 4 large egg yolks
– ⅓ cup sugar (for custard)
– 1 tsp vanilla extract

For topping:
– 4 tbsp granulated sugar

Method

1. Heat cream gently in a saucepan and stir in coffee until dissolved. Do not boil.
   2. Whisk egg yolks and sugar until pale and slightly thick.
   3. Slowly pour warm coffee cream into egg mixture while whisking gently.
   4. Add vanilla extract and strain mixture for smoothness.
   5. Pour into ramekins and place in a water bath.
   6. Bake at 160°C (325°F) for 35–40 minutes until just set.
   7. Cool, then refrigerate for at least 2 hours.
   8. Sprinkle sugar on top and caramelize with torch or grill before serving.

Nutrition (approx. per serving)

– Calories: 360 kcal
– Fat: 28 g
– Carbohydrates: 24 g
– Protein: 6 g