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Coffee Crème Brûlées

Prep time 12 mins
Cook time 57 mins
Other time 8 hrs, 20 mins
Yield 5 servings (serving size: 1 crème brûlée)
The secret to a crisp caramelized crust on top is to make sure the custard's surface is dry. Use paper towels to lightly dab away excess moisture before sprinkling the custard with sugar.


  • 1 (12-ounce) can evaporated fat-free milk
  • 1/2 cup fat-free half-and-half
  • 1/2 cup nonfat dry milk
  • 1 tablespoon instant coffee granules
  • 3 tablespoons sugar, divided
  • 2 (3-inch) cinnamon sticks
  • 4 large egg yolks
  • 1/8 teaspoon salt
  • 5 teaspoons sugar

Nutrition Information

  • calories 181
  • caloriesfromfat 20 %
  • fat 4 g
  • satfat 1.6 g
  • protein 10.4 g
  • carbohydrate 25.9 g
  • fiber 0.0 g
  • cholesterol 169 mg
  • iron 0.6 mg
  • sodium 215 mg
  • calcium 329 mg

How to Make It

  1. Combine first 4 ingredients and 2 tablespoons sugar in a medium saucepan; add cinnamon sticks. Cook over medium heat 7 minutes or until hot, stirring occasionally. Remove from heat. Cover and let stand 20 minutes. Discard cinnamon sticks.

  2. Preheat oven to 300°.

  3. Combine egg yolks, 1 tablespoon sugar, and salt in a medium bowl, stirring with a whisk. Gradually add milk mixture, stirring with whisk. Pour custard mixture evenly into 5 (4-ounce) ramekins or custard cups. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.

  4. Bake at 300° for 50 minutes or until center barely moves when ramekin is touched. Cool custards in water in pan on a wire rack. Remove ramekins from pan; cover and chill at least 8 hours or overnight.

  5. Carefully pat the surface of each custard cup dry with paper towels. Sprinkle 1 teaspoon sugar evenly over each custard. Holding a kitchen blowtorch about 2 inches from the top of 1 custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Repeat procedure with remaining custard cups. Serve immediately or within 1 hour.

Oxmoor House Healthy Eating Collection