Vanilla coffee crème brûlée

Makes: 4 – 8 (depending on ramekin size)

Vanilla Coffee Crème BrûléeIngredients:

450ml single cream, double cream or low fat thick Greek yogurt
1 tbsp The Flavour Collective Delicate Vanilla coffee dissolved in 1 tsp hot water
4 medium egg yolks
100g golden caster sugar

Caramel Brulee Topping:

115g caster sugar
2 tbsp water


  1. Preheat the oven to 160C/325F/Gas 3. Lightly grease 4 oven proof ramekins (about 160 – 170ml in size).
  2. Put the cream and coffee in a small pan and warm on a gentle heat for 5 minutes being careful not to boil. Remove from the heat and set aside.
  3. In a bowl whisk the egg yolks and sugar together until pale and thick. Pour in the cream mixture over the eggs yolks and return to the heat for about 5 -8 minutes.
  4. Pour the mixture into the 4 prepared ramekins and place the ramekins into a roasting pan. Pour in enough water to come half way up the sides of the dishes and cook for about 25 minutes or until just set.
  5. Remove from the pan and put into the fridge over night or for at least 8 hours.
  6. To make the caramel topping, heat the remaining sugar with the water in a pan. Slowly dissolve the sugar and then heat until the mixture caramelises. Once caramelised, pour this hot mixture carefully over the back of the metal spoon over the desserts to ensure a wonderful light crunchy topping. Leave to set and chill.
  7. Serve and decorate with fresh raspberries.

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