Crème brûlée = yes. Freshly ground coffee = yes. Put them together and you get a Heck Yes!
Let’s just keep all the talk short. We all know that crème brûlée is one of the best desserts out. Smooth, creamy custard with a crunchy toffee top. There isn’t anything to complain about.
Freshly ground coffee beans making a beautiful aromatic cup of happiness is always welcome, and lets be honest often accompanies dessert time. So why not enjoy them together.
You may need to make yourself a cup of coffee while you are heating your cream and beans because it smells so darn good.
I prefer the baked method but if you prefer to thicken your crème brûlée on the stovetop go ahead and follow your method. They all turn out tasty 🙂
For bonus points instead of just caramelised sugar on top you can finely grind a couple of coffee beans and mix that in with the sugar. The sugar won’t caramelise as evenly but it adds a beautiful extra bit of bitterness to this dessert. As always we here at PhD Baker encourage baking experiments, recipes are just guidelines!
Coffee Bean Crème Brûlée
A PhD Baker Original Recipe
1/4 cup sugar
pinch of salt
380 mL cream
3 tbsp lightly crushed coffee beans
1 tsp vanilla extract
sugar to brûlée (approx 2 tsp per ramekin)
optional 3 coffee beans finely ground
1. Preheat the oven to 140 °C.
2. Whisk together the egg yolks, sugar and pinch of salt in a heat proof bowl until creamy. Set aside.
3. Lightly crush the coffee beans (it’s ok if some big chunks remain). Add the coffee beans and cream to a sauce pan and heat over medium heat till the cream begins to steam. Set aside and allow the flavours to extract for 20-30 minutes.
4. Pour the cooled cream and coffee beans into the egg yolk mixture with constant whisking. Mix in the vanilla extract. Pass the mixture through a sieve to remove the coffee beans.
5. Place six 1/2 cup capacity ramekins into a baking dish and evenly distribute the cream mixture between them. Pour just boiled water carefully into the baking dish so that it comes to about 1/2 way up the sides of the ramekins.
6. Bake for 30-40 minutes, until the middles are mostly set but still a little wobbly.
7. Carefully remove the ramekins from the baking dish and place them, covered, in the fridge to cool completely (at least 3 hours or overnight).
8. Just before you are ready to serve them remove them from the fridge and cover the top of each custard with a thin layer of sugar (or the sugar and coffee bean mixture). Use a blow torch (or your ovens grill or broiler) to caramelise the sugar. Let them cool for 2-3 minutes before serving.
The baked custards will keep covered in the fridge for 3 days.