Coffee Crème Brûlées

Coffee Crème Brûlées

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.

  • Yield: 5 servings (serving size: 1 crème brûlée)


  • 1 none (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 none (3-inch) cinnamon sticks
  • 4 none large egg yolks
  • 1/8 teaspoon salt
  • 5 teaspoons sugar


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.

Nutritional Information

Amount per serving
  • Calories: 181none
  • Calories from fat: 20%
  • Fat: 4g
  • Saturated fat: 1.6g
  • Protein: 10.4g
  • Carbohydrate: 25.9g
  • Fiber: 0.0g
  • Cholesterol: 169mg
  • Iron: 0.6mg
  • Sodium: 215mg
  • Calcium: 329mg

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Coffee Crème Brûlées Recipe