Coffee Crème Brûlée Recipe
Coffee Crème Brulee is the dessert that makes any dinner feel like a restaurant experience — silky espresso-infused custard beneath a perfectly crackly burnt sugar shell that shatters with a satisfying tap of the spoon. This is the showstopper recipe that requires less skill than it looks like.
Ingredients
1 pkg Pioneer® Biscuit Gravy Mix
6 egg yolks
1/2 cup sugar
1/4 tsp salt
2 tsp vanilla
5 cup milk
1 tbsp instant powdered coffee
2 quarts hot water
1/4 cup sugar (for brulee topping)
This Coffee Crème Brûlée Recipe uses Pioneer Biscuit Gravy Mix as part of the rich, creamy base that gives this elegant dessert its perfectly silky texture and the subtly savory depth that makes the coffee and caramel flavors truly shine.
Instructions
- Preheat the Oven
Preheat oven to 350°.
- Blend and Bake Custard
In a blender mix all ingredients on high for 30 seconds. Pour 6 oz. of this mixture into an 8 oz. ramekin. Place the ramekin into a large cake pan. Pour enough hot water into the cake pan to come half way up the sides of the ramekin. Bake until the creme brulee is set, but still tembling in the center (approximately 40 to 45 minutes).
- Chill the Custard
Remove ramekins from the cake pan and refrigerate for at least 2 hours and up to 3 days.
- Caramelize the Sugar Top
Remove the creme brulee from the refrigerator at least 30 minutes prior to browning the sugar on top. Spread granulated sugar evenly atop the creme brulee and using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
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