AuthorChef Chad
RatingDifficultyIntermediate
TweetSaveShare
Yields1 Serving
Prep Time1 hrCook Time5 hrsTotal Time6 hrs
 1 Espresso
 6 Eggyolks
 4 tbsp Sugar
 ½ tsp Vanilla Extract
 2 ½ cups Heavy cream
 2 tbsp Brown sugar
1

Pre-heat oven to 300°F (150°C)

2

Beat egg yolk, 4 tbsp white sugar and vanilla extract in a mixing bowl until thick and creamy.

3

Pour cream into a saucepan and stir over low heat until it almost comes to boil.

Remove the cream immediately and pour into egg yolk mixture while stirring continously add espresso shot.

4

In a double boiler, heat the mixture until mixture lightly coats the back of the spoon. Remove the mixture from heat and transfer into prepared ramekins.

5

Baine marie ramekins and bake for 30 minutes. Remove from oven and cool to room temperature.

6

Refrigerate for at least 1 hour or overnight.

7

Remove from refrigerator, sprinkle some sugar on top and torch it until sugar caramelizes. Serve immediately.

Ingredients

 1 Espresso
 6 Eggyolks
 4 tbsp Sugar
 ½ tsp Vanilla Extract
 2 ½ cups Heavy cream
 2 tbsp Brown sugar

Directions

1

Pre-heat oven to 300°F (150°C)

2

Beat egg yolk, 4 tbsp white sugar and vanilla extract in a mixing bowl until thick and creamy.

3

Pour cream into a saucepan and stir over low heat until it almost comes to boil.

Remove the cream immediately and pour into egg yolk mixture while stirring continously add espresso shot.

4

In a double boiler, heat the mixture until mixture lightly coats the back of the spoon. Remove the mixture from heat and transfer into prepared ramekins.

5

Baine marie ramekins and bake for 30 minutes. Remove from oven and cool to room temperature.

6

Refrigerate for at least 1 hour or overnight.

7

Remove from refrigerator, sprinkle some sugar on top and torch it until sugar caramelizes. Serve immediately.

Creme Bruleé