Espresso Martini Crème Brûlée

Ingredients

• 2 cup heavy cream (divided)
• 0.333 cup sugar (plus extra for the brûlée topping)
• 6 egg yolks
• salt (pinch)
• 2 tbsp Kahlúa (coffee liqueur)
• 2 tbsp instant espresso (Cafe Bustelo recommended)
• boiling water (for the water bath)

Steps

1. 1

   Preheat your oven to 300°F (150°C).

2. 2

   In a pan over medium heat, combine half of the heavy cream (1 cup), the 1/3 cup sugar, and a pinch of salt.

3. 3

   Stir the mixture constantly until the sugar is fully incorporated and dissolved.

4. 4

   When the mixture is close to simmering, add the Kahlúa and instant espresso.

5. 5

   Immediately turn off the heat and whisk in the remaining half of the heavy cream (1 cup).

6. 6

   Temper the egg yolks by whisking the warm cream mixture into the yolks one ladle at a time to prevent curdling.

7. 7

   Place oven-safe ramekins into a deep baking tray.

8. 8

   Pour the custard mixture into the ramekins.

9. 9

   Carefully fill the deep tray with boiling water until it reaches halfway up the sides of the ramekins, being very careful not to spill any water into the crème brûlée mixture.

10. 10

    Bake for 30-35 minutes until the edges are set but the centers still have a slight jiggle.

11. 11

    Remove the ramekins from the water bath and place them on a wire rack to cool at room temperature for 2 hours.

12. 12

    Transfer the ramekins to the refrigerator and chill for an additional 2 hours.

13. 13

    Just before serving, sprinkle a thin, even layer of sugar over the top of each custard and brûlée with a kitchen torch until caramelized and golden brown.

Notes

For the best results, use a kitchen torch for the sugar topping rather than a broiler to avoid overcooking the custard. Ensure the custard is fully chilled before torching.

Nutrition per serving

• dessert
• pastry
• espresso
• martini
• baked
• french
• vegetarian
• luxury