No bake espresso creme brulee

No bake espresso creme brulee

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  • Prep Time


  • Total Time


  • Servings



  • 6

    oz white chocolate, chopped

  • 3

    egg yolks

  • 2

    tbsp instant espresso powder

  • 2

    tbsp sugar

  • salt

  • ½

    cup heavy cream

  • ¼

    cup milk

  • ¼

    cup raw sugar


Place chocolate in a heatproof bowl. Arrange four 4.5 inch creme brulee dishes (1 inch deep) on a baking sheet. Freeze. Whisk together yolks, espresso, sugar and a pinch of salt until sugar is dissolved. Bring cream and milk to a boil in a saucepan, gradually whisk about half into yolk mix. Return mix to saucepan, whisk. Cook over medium low heat, stirring, until thick and 175 degrees, about 6 minutes. Pour over chocolate and whisk until melted and smooth. Divide among ramekins and freeze until firm but not frozen, 45-55 minutes. Sprinkle 1 tbsp raw sugar onto each custard. Caramelize tops using a kitchen torch. Serve immediately.


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