It’s such a special dessert and yet so easy to make, crème brûlée always impresses. We honour its European origins by adding a touch of espresso to this classic recipe where the full-bodied flavour of coffee perfectly balances the sweetness of the custard. You might want to serve dessert first!



Crème brûlée

  1. Preheat oven to 300º F.
  2. In a medium saucepan, combine cream, milk, maple syrup and brewed espresso.
  3. Heat over medium heat, 3-6 minutes, or until warm (do not let boil). Remove from heat.
  4. In a bowl, beat together eggs and egg yolks.
  5. Gradually stir beaten eggs into heated mixture, mixing well.
  6. Return to medium heat for 3 more minutes, stirring constantly. Pour through a sieve.
  7. Pour mixture into eight 6 oz. custard cups. Place cups in a shallow oven-safe dish.
  8. Fill the dish with water half way up the cups.
  9. Bake for 35-45 minutes or until custard is well set in the middle.
  10. Remove custard cups from dish and let stand 1 hour.


Sugar crust

  1. Sprinkle sugar evenly on surface of each custard cup.
  2. If you own a culinary torch or a crème brûlée iron, use to carefully brown the sugar. If not, place cups under broiler for 2-3 minutes or until sugar begins to melt. Be careful not to burn. 

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