This dessert is sweet and creamy but punches a real coffee kick! You could pair it with a sticky, sweet dessert wine such as a Botrytis or Muscadelle, or a more simple Prosecco or Champagne.
Espresso Martini Crème Brûlée
A fun spin on the classic crème brûlée, the bold and bitter coffee flavour takes the sweetness down a notch and makes this a great palate-cleansing dessert that’s slightly lighter than the original.
Servings
4 Servings
PREP TIME
20 mins
COOK TIME
1 hour
TOTAL TIME
1 hour 20 mins + chill time
Difficulty
Intermediate
Wine pairing
Dessert wine
Ingredients
3 cups heavy cream
¼ cup Kahlua (or coffee-flavoured liqueur)
2 tbsp instant coffee
6 egg yolks
1 tsp vanilla extract
4 tsp cornflour
¼ cup caster sugar, plus extra for sprinkling
Ingredients
3 cups heavy cream
¼ cup Kahlua (or coffee-flavoured liqueur)
2 tbsp instant coffee
6 egg yolks
1 tsp vanilla extract
4 tsp cornflour
¼ cup caster sugar, plus extra for sprinkling
If you prefer to keep this dessert alcohol free, omit the Kahlua or coffee-flavoured liqueur. You’ll still get a mild coffee flavour from the instant coffee, but if you want a more intense coffee flavour, double the amount of instant coffee.
Variations
Experiment with other flavoured liqueurs such as Frangelico, butterscotch etc.
Also consider white chocolate crème brûlée for another great, decadent brulee twist.
Directions
1Combine the ingredients
1. Preheat the oven to 100°C / 210°F (120°C / 250°F fan-forced).
2. Place the cream, instant coffee and coffee liqueur into a small saucepan. Place it on the stove over low heat, until it reaches just below boiling point and you see steam and small bubbles around the edge of the saucepan. Then, remove from heat.
3. In a large bowl, mix the egg yolks, vanilla extract, cornflour and sugar until combined.
4. Add 1/4 cup of the coffee cream to the egg mixture, and whisk to combine. Continue adding cream in 1/4 cup increments, whisking after each addition (this is to ensure the egg yolks don’t cook and curdle).
5. Strain the mixture through a fine-meshed sieve into a heatproof measuring or pouring jug.
Tip: It’s easier to pour the brulee mixture into the ramekins from a jug with a spout.
2Bake the creme brulees
1. Pour the brulee mixture into oven-proof ramekins, until it reaches halfway to two-thirds the way up the sides.
2. Place the ramekins into a roasting or baking dish with deep sides, and then add boiling water to the dish until it reaches about halfway up the sides of the ramekins (don’t pour too much water in, or the ramekins will float!).
3. Carefully place the roasting dish in the oven, and bake for 1 hour to 1 hour and 15 minutes, until the brulee is mostly set but still retains a wobble in the centre.
4. Remove the roasting dish from the oven, and use heatproof gloves to remove the ramekins from the hot water onto a tray or stovetop.
5. Allow the creme brulees and ramekins to cool slightly, then cover with cling wrap and refrigerate for 6 hours or overnight (brulees will keep well in the fridge for up to 3 days before serving).
3Crisp the tops!
1. Just before serving, top each brulee with 1-2 tablespoons of caster sugar and distribute it evenly across the top.
Tip: The easiest way to disperse the sugar evenly is to tip and gently shake or tap the ramekin.
2. Use a blow torch to heat the sugar to create a darkened, crispy top. Alternatively, place the brulees under a grill on high heat until the top is dark brown and crispy.
Serve topped with whipped cream and berries.
Wine pairing