Crème Brûlée with Coffee

  • {0} pers.4
  • DifficultyBeginner
  • Prep time
  • Cooking time


  • 200 ml milk
  • 300 ml double cream
  • 100 ml espresso
  • 80 g sugar
  • 6 egg yolks
  • 3 tbsp light brown sugar


  • In a saucepan, mix the milk and cream, and bring to the boil.
  • In a mixing bowl, beat the egg yolks with the 80 g caster sugar until pale and creamy.
  • Incorporate the coffee, milk and cream, and mix well.
  • Divide the mixture between the ramekins.
  • Preheat the oven and cook at 100°C.
  • When cooked, the cream should wobble slightly.
  • Leave to cool, then just before serving sprinkle with light brown sugar and caramelise with a crème brûlée iron or blowtorch or under a preheated grill.