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Vietnamese Coffee Crème Brûlée Recipe

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4.1 from 13 reviews

A luxurious twist on classic crème brûlée, this Vietnamese Coffee Crème Brûlée combines rich, creamy custard infused with bold Vietnamese coffee flavors, topped with a perfectly caramelized sugar crust. Ideal for coffee lovers looking to elevate their dessert experience with elegant, smooth texture and intense coffee aroma.

Ingredients

Custard Ingredients

  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 3 tablespoons Vietnamese ground coffee
  • 1 (14 ounce) can sweetened condensed milk
  • 4 large egg yolks
  • Pinch of kosher salt

Topping

  • Granulated sugar for serving (about 1 1/2 teaspoons per ramekin)

Instructions

  1. Preheat oven: Set your oven temperature to 325 degrees Fahrenheit to prepare for baking the custards gently and evenly.
  2. Infuse coffee with dairy: In a small saucepan, combine the heavy cream, whole milk, and Vietnamese coffee grounds. Heat over medium heat until it begins to simmer, about 3 to 4 minutes. Remove from heat, cover, and let the mixture steep for 15 minutes to extract the rich coffee flavor into the dairy.
  3. Strain coffee mixture: Pour the infused cream mixture through a fine mesh strainer into a clean bowl to remove coffee grounds and ensure a smooth custard base.
  4. Mix sweetened condensed milk and egg yolks: In a separate medium bowl, whisk together the sweetened condensed milk, egg yolks, and a pinch of kosher salt until thoroughly combined.
  5. Temper egg mixture: Gradually add about half a cup of the warm coffee-infused cream into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling. Slowly add the remaining coffee mixture and whisk until fully incorporated. Strain the combined custard through a fine mesh strainer again to ensure silky smoothness.
  6. Prepare ramekins: Divide the custard mixture evenly among eight 5-ounce ramekins. Arrange them in a large roasting pan capable of holding all ramekins securely.
  7. Add water bath: Place the roasting pan with ramekins in the oven, then carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins. This water bath will help cook the custards gently and evenly. Cover loosely with aluminum foil to prevent excess moisture from dripping onto custards.
  8. Bake custards: Bake for 45 minutes to 1 hour until the custard edges are set, but the center still jiggles slightly when the pan is moved gently.
  9. Cool and refrigerate: Remove the ramekins from the water bath and transfer to a wire rack to cool to room temperature. Once cooled, cover loosely and refrigerate for at least 3 hours or preferably overnight to allow custards to fully set and flavors to meld.
  10. Caramelize sugar topping: Just before serving, sprinkle approximately 1 1/2 teaspoons of granulated sugar on top of each custard. Using a kitchen blowtorch, move the flame continuously in small circles over the sugar until it melts and forms a crisp, golden-brown caramelized crust. Serve immediately to enjoy the contrast of creamy custard and crunchy sugar top.

Notes

  • Make sure the water bath in the roasting pan does not touch the custard tops to avoid soggy surfaces.
  • Tempering eggs by gradually mixing warm cream helps prevent curdling and keeps the custard smooth.
  • If a kitchen blowtorch is unavailable, you can broil the sugar topping on high under the oven broiler for 1-2 minutes, watching carefully to avoid burning.
  • This dessert is best served the same day the sugar is caramelized to keep the crust crunchy.
  • Use fresh Vietnamese coffee grounds for the most authentic and robust coffee flavor.

Find it online: https://marthatasty.com/vietnamese-coffee-creme-brulee-recipe/