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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 4047_111808_cremebrulee.jpg

Ingredients Ingredient Checklist 1 1/4 cups heavy cream 1/3 cup whole milk 1/2 cup granulated sugar 4 ounces (1/2 cup) prepared espresso 1 vanilla bean, split lengthwise 7 large egg yolks 2 tablespoons turbinado or raw sugar

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 4047_111808_cremebrulee.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

4047_111808_cremebrulee.jpg

4047_111808_cremebrulee.jpg

Ingredients

Ingredients

  • 1 1/4 cups heavy cream 1/3 cup whole milk 1/2 cup granulated sugar 4 ounces (1/2 cup) prepared espresso 1 vanilla bean, split lengthwise 7 large egg yolks 2 tablespoons turbinado or raw sugar

Directions

Preheat oven to 200 degrees.

In a medium heavy-bottomed saucepan, combine cream, milk, granulated sugar, and espresso. Using a spoon, scrape the seeds from the vanilla bean into cream mixture and whisk to combine. Add vanilla bean to saucepan and bring cream mixture to almost a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat and let cool for 5 minutes. Remove vanilla bean and discard.

Whisk yolks together in a large bowl. Gradually whisk cream mixture into yolks. Strain custard through a fine mesh sieve into a 4-cup glass measuring cup. Place four 5-ounce ramekins in a baking dish. Divide custard evenly between ramekins and transfer baking dish to oven. Fill baking dish with enough hot water so that it comes halfway up the sides of the ramekins. Bake until centers only move slightly when ramekins are gently shaken, about 2 hours. Remove ramekins from baking dish and let cool completely. Transfer custards to refrigerator until chilled.

Sprinkle turbinado sugar over chilled custards. Using a small kitchen torch, torch the sugar until caramelized. Alternatively, preheat a broiler and place under broiler until sugar is caramelized. Serve immediately.

Reviews (4)

 Add Rating & Review     17 Ratings   5 star values:        3    4 star values:        4    3 star values:        5    2 star values:        2    1 star values:        3

Reviews (4)

Add Rating & Review     17 Ratings   5 star values:        3    4 star values:        4    3 star values:        5    2 star values:        2    1 star values:        3

Add Rating & Review

17 Ratings 5 star values: 3 4 star values: 4 3 star values: 5 2 star values: 2 1 star values: 3

17 Ratings 5 star values: 3 4 star values: 4 3 star values: 5 2 star values: 2 1 star values: 3

17 Ratings 5 star values: 3 4 star values: 4 3 star values: 5 2 star values: 2 1 star values: 3

  • 5 star values: 3 4 star values: 4 3 star values: 5 2 star values: 2 1 star values: 3

    Martha Stewart Member     Rating: Unrated       01/13/2011   This recipe tastes great, but i can't ever get the broiling right. I now use a flambe kit from dessertsnow.com  

Martha Stewart Member     Rating: Unrated       01/05/2009   200 degrees is not even boiling point! And vanilla beans are not cheap on my budget. I used to watch your show religiously but now I'm done because I tried your recipe and it failed me. My regular custard recipes say 350 degrees! This was my Christmas desert I was going to serve and it didn't even make it to the table, there were all coffee lovers at my table and I thought it would be a wonderful treat for them; I'm just really dissapointed in this recipe.  

Martha Stewart Member     Rating: Unrated       11/20/2008   Martha used the Cafe Modena Espresso Machine made by Breville. For more information, visit brevilleusa.com.  

Martha Stewart Member     Rating: Unrated       11/19/2008   What espresso machine did they use in the show?

    Martha Stewart Member

    Rating: Unrated 01/13/2011

This recipe tastes great, but i can’t ever get the broiling right. I now use a flambe kit from dessertsnow.com

Rating: Unrated

Rating: Unrated 01/05/2009

200 degrees is not even boiling point! And vanilla beans are not cheap on my budget. I used to watch your show religiously but now I’m done because I tried your recipe and it failed me. My regular custard recipes say 350 degrees! This was my Christmas desert I was going to serve and it didn’t even make it to the table, there were all coffee lovers at my table and I thought it would be a wonderful treat for them; I’m just really dissapointed in this recipe.

Rating: Unrated 11/20/2008

Martha used the Cafe Modena Espresso Machine made by Breville. For more information, visit brevilleusa.com.

Rating: Unrated 11/19/2008

What espresso machine did they use in the show?

All Reviews for Espresso Creme Brulee

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Espresso Creme Brulee

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest