Espresso martini creme brulee Recipe

Have you ever craved a dessert that packs both creamy sweetness and a little caffeinated kick? This espresso martini creme brulee recipe might just become your new go-to. It brings together the classic smoothness of creme brulee, plus the bold, cocktail-inspired flavor of espresso martini. Sound tempting yet? Let’s dive in.

Ingredients

• 2 cups heavy cream
• ½ cup granulated sugar (plus extra for topping)
• 4 large egg yolks
• 1 shot freshly brewed espresso (about 1 ounce)
• 1 tablespoon coffee liqueur (optional for boozy flair)
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. Preheat your oven to 325°F (160°C).
2. Warm the heavy cream in a saucepan over low heat until it’s just about to simmer. Then remove from heat.
3. In a mixing bowl, whisk together the egg yolks, sugar, vanilla extract, and salt. Keep whisking until the mixture turns pale yellow.
4. Slowly pour the warmed cream into the yolk mixture, whisking constantly (this helps prevent the eggs from cooking).
5. Stir in your freshly brewed espresso and coffee liqueur, if using.
6. Pour the mixture into four ramekins. Place the ramekins in a baking dish, then fill the dish with warm water until it reaches halfway up the sides of the ramekins.
7. Carefully transfer the baking dish to your oven. Bake for about 30 to 35 minutes, or until the custard is set around the edges but still wobbly in the center.
8. Remove the ramekins from the water bath and let them cool. Once they’re at room temperature, cover each with plastic wrap and refrigerate for at least 2 hours (overnight is great).
9. When you’re ready to serve, sprinkle a thin layer of sugar on top. Use a kitchen torch (or your oven’s broiler) to caramelize the sugar until it browns and crisps up.

Tips & variations

• Non-alcoholic version: Omit the coffee liqueur and add an extra half-shot of espresso for more coffee flavor.
• Flavor twist: Try a dash of cinnamon or a hint of cocoa powder in the custard for a chocolatey spin.
• Torch or broiler: If you don’t have a kitchen torch, set your broiler to high. Keep a close eye on the sugar as it caramelizes.

Nutrition facts

This custard is on the indulgent side, thanks to the cream and sugar. One ramekin can hover around 300–350 calories, plus some protein from the egg yolks and a bit of fat from the cream. Exact numbers vary depending on the specific brands of ingredients you use.

Final thoughts

This espresso martini creme brulee recipe can be your secret weapon whenever you want to impress. The dessert’s silky custard meets the delightful zing of espresso, satisfying both your sweet tooth and your coffee cravings. Give it a try, and don’t forget to crack that caramelized sugar topping just before you dig in—it’s half the fun.

Frequently asked questions (FAQs)

1. Can I make it ahead of time?
   Absolutely. You can prepare and bake the custard a day in advance. Just caramelize the sugar right before serving.

2. Is there a non-alcoholic version?
   Yes, simply skip the liqueur. You’ll still enjoy a bold coffee taste from the espresso alone.

3. How should I store leftovers?
   Cover each ramekin tightly with plastic wrap and keep them in the refrigerator for up to two days.

4. What if my sugar topping doesn’t form a good crust?
   Make sure you apply an even layer of sugar. If you’re using a broiler, preheat it well and watch carefully to avoid under-caramelizing (or burning) the sugar.

Espresso martini creme brulee Recipe

Recipe by Alpine Mountain Coffee

5.0 from 10 votes

Servings

8

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

350

kcal

Ingredients

• 2 cups heavy cream

• 1/2 cup granulated sugar (plus extra for topping)

• 4 large egg yolks

• 1 shot freshly brewed espresso (about 1 ounce)

• 1 tablespoon coffee liqueur (optional for boozy flair)

• 1 teaspoon vanilla extract

• Pinch salt

Directions

• Preheat your oven to 325°F (160°C).
• Warm the heavy cream in a saucepan over low heat until it’s just about to simmer. Then remove from heat.
• In a mixing bowl, whisk together the egg yolks, sugar, vanilla extract, and salt. Keep whisking until the mixture turns pale yellow.
• Slowly pour the warmed cream into the yolk mixture, whisking constantly (this helps prevent the eggs from cooking).
• Stir in your freshly brewed espresso and coffee liqueur, if using.
• Pour the mixture into four ramekins. Place the ramekins in a baking dish, then fill the dish with warm water until it reaches halfway up the sides of the ramekins.
• Carefully transfer the baking dish to your oven. Bake for about 30 to 35 minutes, or until the custard is set around the edges but still wobbly in the center.
• Remove the ramekins from the water bath and let them cool. Once they’re at room temperature, cover each with plastic wrap and refrigerate for at least 2 hours (overnight is great).
• When you’re ready to serve, sprinkle a thin layer of sugar on top. Use a kitchen torch (or your oven’s broiler) to caramelize the sugar until it browns and crisps up.

Notes

• Non-alcoholic version: Omit the coffee liqueur and add an extra half-shot of espresso for more coffee flavor.
  Flavor twist: Try a dash of cinnamon or a hint of cocoa powder in the custard for a chocolatey spin.
  Torch or broiler: If you don’t have a kitchen torch, set your broiler to high. Keep a close eye on the sugar as it caramelizes.