Coffee Creme Brulee
Silky coffee custard under a thin crackling layer of burnt sugar. Make it the day before and finish at the table.
- Time5 hr
- LevelMedium
- Costabout £0.87 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 150°C (130°C fan). Put six ramekins in a deep roasting tin. Boil the kettle.
- 2
Warm the cream, milk and coffee granules in a pan until steaming and the coffee has dissolved. Do not let it boil.
- 3
Whisk the egg yolks, 80 g sugar and vanilla in a large bowl until pale. Slowly pour in the hot cream, whisking gently so it does not froth.
- 4
Strain the custard through a sieve into a jug, then pour it into the ramekins.
- 5
Pour hot water into the tin until it comes halfway up the ramekins. Bake for 35 to 40 minutes, until set but still wobbly in the middle.
40 min - 6
Lift the ramekins out, cool, then chill for at least 4 hours.
- 7
Sprinkle 2 tsp of the topping sugar over each custard in an even layer. Burn it with a kitchen blowtorch until bubbling and amber, or grill on the highest heat. Leave 2 minutes to crack hard.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.