Espresso Crème Brûlée
A rich and creamy espresso crème brûlée is elevated with a hint of cinnamon for an elegant dessert.
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Instructions
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Preheat the oven to 3250F (1650C).
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In a saucepan, combine heavy cream, 1/3 cup granulated sugar, and espresso powder; simmer, then strain the mixture and let it cool to room temperature.
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Arrange 6 to 8 ramekins in a 9x13-inch baking pan.
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Whisk egg yolks and cinnamon in a bowl, then blend in the cooled cream mixture.
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Ladle the crème brûlée mixture into the ramekins; carefully place the pan into the oven, then fill the baking pan with hot water, reaching halfway up the ramekin sides.
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Bake for 30 to 40 minutes until just set with a slight jiggle; remove ramekins to a rack to cool, then refrigerate for 3 to 4 hours until thoroughly chilled.
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Before serving, evenly sprinkle 1.5 to 2 teaspoons of superfine sugar onto each chilled crème brûlée.
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Use a kitchen torch to melt and caramelize the sugar, or place under a broiler, watching closely until golden.