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Espresso Creme Brulee

Makes 8 servings


  • 2 cups heavy cream + 1 tbsp for espresso
  • 3 large eggs
  • ½ cup sugar (plus extra for caramelizing)
  • 1 shot of fresh brewed espresso (about ¼ cup)
  • Bittersweet Chocolate shavings for garnish (optional)
  • Macerated raspberries for topping
  • Chocolate covered coffee beans


  1. Preheat the Convection Steam Oven to 200°F.
  2. Brew espresso and add 1 Tbsp of the heavy cream. Stir and set aside.
  3. In a medium bowl, stir 3 eggs and ½ cup sugar until blended.
  4. Heat the rest of the heavy cream in a saucepan, almost to a simmer. Slowly stir in the hot cream to egg mixture (temper). Stir in espresso/cream mixture. Strain the mixture through a fine mesh sieve into a large measuring cup with a pouring lip.
  5. Divide the mixture into 8 (4 oz) cups/ramekins. Steam for 30 minutes. Cool to room temperature. Refrigerate creme brulee until ready to serve.
  6. To caramelize the top: put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Move in a circular pattern until the whole surface is caramelized to a deep amber color.

Note: if you are making the creme brulees in advance, make this sugar topping the same day you are serving them. Top with fruit, chocolate covered coffee beans and shaved chocolate if using.