‘Crème brûlée’ is one of the most classic French desserts that probably don’t need a description. To this day, a vast majority of French restaurants have their version on their menu.
Our fusion recipe adds some strong Vietnamese drip coffee to the traditional custard, which gives it a fun extra kick. The sweet creamy coffee flavors are reminiscent of cà phê sữ (Vietnamese coffee with condensed milk).
The size and depth of the ramequins matter. Here we are using ramequins with a 12-cm diameter and 5-cm depth, but the custard layer must stay quite thin (about 2 cm) so that there is a good custard-to-caramelized-sugar ratio.
At your next dinner party, let your guests torch on their own ramequins at the table to make it interactive, they will love it!
Crème brûlée
Course: DessertCuisine: FrenchDifficulty: Easy4
ramequins20
minutes1
hour1
hour20
minutesIngredients
450 ml 450 heavy cream
5 5 eggs
90 g 90 sugar
1 tbsp 1 vanilla extract
1/3 cup 1/3 Vietnamese coffee
Granulated sugar (for the torching)
Leaves of mints (optional)
Vanilla ice cream (optional)
Directions
- Pour heavy cream into a pot, bring to a boil and remove immediately from heat.
- While the cream is cooling down (about 15 minutes), whisk eggs and sugar together in a large mixing bowl until well combined.
- Gradually whisk in the heavy cream.
- Mix in the vanilla extract and the brewed coffee (that has cooled dow as well).
- Pour into the ramequins using a metal strain – the goal is to retain the foam. Use a toothpick to smoothen the crème if any bubbles remains.
- Bake at 110°C/230°F for one hour (or in a bain-marie at 160°C/320°F for 30 minutes). The crème is baked once it is jiggly but not liquid anymore.
- Just before serving, sprinkle some sugar on top and use a kitchen torch to caramelize it.
Optional: add a few leaves of mint on top, and a scoop of vanilla ice cream on the side.
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