Filed Under: bake, Dessert, eggs, french

Coffee Brandy Creme Brulee

If you like spiked coffee, you'll love these custards. You'll need to bake these a day before you plan to serve them so that the custard can chill completely.

April 8th, 2012

Recipe excerpted from Bon Appétit Desserts by Barbara Fairchild (Andrews McMeel), with permission.

All the great flavour of a classic café royale: sweetened coffee with just the right amount of brandy.
Prep Time
20 minutes
Cook Time
35 minutes
  • 2 Cups heavy whipping cream
  • 1/4 Cups sugar
  • 1 1/2 teaspoons instant coffee crystals
  • 4 large egg yolks
  • 1 tablespoon brandy
  • 1 teaspoon vanilla extract
  • 3 tablespoons (packed) golden brown sugar
  1. Preheat oven to 350 degrees F. Arrange six 3/4 cup ramekins or custard cups in 13 x 9 x 2 inch metal baking pan. Combine cream and sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar is dissolves. Whisk egg yolks in medium bowl to blend. Gradually whisk in warm cream mixture, then brandy and vanilla. Strain custard into 4 cup measuring cup; pour into ramekins, dividing equally. Ad enough hot water to pan to come halfway up side of ramekins.

  2. Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes. Remove custard from pan. Chill uncovered until cold, then cover and chill overnight.

  3. Arrange custards on baking sheet. Press 1/2 tablespoon brown sugar through sieve onto each custard, forming even layer. Using kitchen torch, melt sugar until deep amber color. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Broil until sugar melts and is deep amber color, turning baking sheet for even browning and watching closely to avoid burning, about 3 minutes). Refrigerate custards until topping hardens, at least 1 hour and up to 2 hours before serving.

Nutrients Per Serving

Nutrients per serving: 379 calories, 17 g fat, 33 g protein, 18 g carbohydrates, 0 g fibre. Excellent source of vitamins A and D.

Coffee Brandy Creme Brulee

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