Coffee Creme Brulee

Coffee Creme Brulee

Another one to impress your guests. This out of this world Creme Brulee has just a handful of ingredients that blend together perfectly!

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



Featured ingredient: Espresso 5 lb. Bag Wholebean


    • 5-1/2 cups heavy cream
    • 1/4 cup very coarsely ground Door County Coffee Espresso Beans
    • 8 large egg yolks
    • 2/3 cup sugar


    • 2-3 Tbsp. boiling water
    • 1-1/3 cup dark brown sugar, firmly packed


  1. Preheat oven to 350 degrees and place a rack in the lowest third of the oven.
  2. Set eight 8pz. custard cups or ramekins in a jelly-roll pan with at least 1 inch high sides. The cups should not tough each other.
  3. In a medium pan over medium heat, heat the cream and ground espresso beans until small bubbles form around the rim. Strain the cream through a fine sieve to remove the coffee.
  4. In a medium metal bowl, combine the egg yolks and sugar and whisk for 1 minute.
  5. Whisk a little of the hot espresso cream into the yolk mixture and then add the remaining espresso cream. Divide the mixture among 8 cups.
  6. Place the pan with the cups into the oven and add about 1/2 inch of boiling water. Bake until the custards are set, about 40 minutes. Cool at room temperature for 20 minutes and then refrigerate until cold.