Cappuccino crème brûlées
A classic coffee-flavoured custard dessert topped with crisp caramel, baked to perfection and chilled for a creamy, indulgent treat.
Updated : 09 September, 2025
Easy
More than 1 hour.
Ingredients
as needed
Butter
4
Egg yolks
45 grams
Sugar
0.5 teaspoon
Vanilla extract
300 milliliters
Cream
300 milliliters
Heavy cream
2.5 teaspoon
Instant coffee
100 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 160C. Lightly butter six 150ml heatproof ramekins. In a large bowl, whisk together the egg yolks, caster sugar, and vanilla until smooth and combined.
Step 2
Heat both creams in a medium pan until scalding. Remove from the heat and stir in the coffee until fully dissolved. Let the cream mixture cool for about 2 minutes, then pour it into the egg yolk mixture, stirring thoroughly. Strain the custard and divide evenly among the prepared ramekins.
Step 3
Place the ramekins in a roasting tin and pour hot water into the tin until it reaches halfway up their sides. Bake for 25-30 minutes. Remove from the water bath and allow to cool, then cover and refrigerate overnight or up to 2 days in advance.
Step 4
To make the caramel, combine the caster sugar and water in a stainless steel pan over medium heat, stirring until the sugar dissolves. Increase the heat and cook until the caramel turns a very pale straw colour. Pour onto non-stick paper and let cool completely. Once cooled, blitz into a fine powder using a food processor. Sprinkle the caramel evenly over the chilled custards.
Step 5
Preheat the grill to high. Place the ramekins as close to the grill as possible and caramelize for 4-5 minutes, taking care not to burn the sugar or overcook the custard. Serve immediately.