Turkish Coffee Creme Brulee
This easy and delicious Turkish Coffee Crème Brûlée is made of a creamy custard infused with Turkish coffee, with a caramelized sugar top.
Ingredients you’ll need
- Heavy cream: This is the base of the crème brûlée.
- Sugar: You’ll need sugar to sweeten the custard and for the caramelized topping.
- Turkish coffee: We recommend this brand— Al Ameed Coffee with Cardamom
- Vanilla: Use vanilla extract or vanilla bean paste.
- Egg yolks: Just the yolks! They thicken the custard and give it that silky texture. Avoid getting any whites in the mix.
Recipe Tips
Whisk eggs and sugar: To make the custard, whisk the egg yolks and sugar together until the mixture thickens and becomes pale— this is called the “ribbon stage.” This step helps create a rich, creamy custard.
Don’t overbake: The custard is done baking when the edges are set and the center has a slight jiggle. If you overbake it, the custard will become firm rather than creamy.
Torching: Torching the sugar is the last step of making crème brûlée. Start by evenly spreading a layer of sugar on top of the baked custard. To torch, you can either use a handheld torch like this one or place it under a broiler and watch carefully!
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Turkish Coffee Creme Brulee
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar divided
- 1 tbsp Turkish coffee
- 1 tbsp vanilla extract or vanilla bean paste
- 5 egg yolks room temp.
- 1/3 cup granulated sugar for topping
Instructions
- In a saucepan over medium heat, bring the heavy cream, 1/4 cup of sugar, and coffee to a simmer. Be careful not to boil.
- Remove from the heat and add the vanilla.
- In a bowl, whisk the egg yolks and remaining 1/4 cup sugar until thickened and pale in color.
- Temper the egg yolk mixture by ladling the hot cream one spoonful at a time, constantly whisking.
- Place 7 ounce ramekins in a baking pan and evenly pour the mixture into each ramekin.
- Bake the creme brulee in a water bath by placing the ramekins in a baking dish. Carefully pour hot water into the dish, filling it halfway up the sides of the ramekins. Be careful not to get any water into the custard.
- Bake at 325℉ for 40 minutes until the edges are set and the middle is slightly jiggly.
- Cool the creme brulee to room temperature, then refrigerate for at least 2 hours. When ready to serve, sprinkle with a layer of sugar and torch.
