Coffee Crème Brûlée

Make your own at home with Jacobs Origins Latin America freeze dried instant coffee!

Recipe by: Nicole Snelling


  • 2 Cups Heavy cream
  • 2 Tbsp Jacobs Origins Latin America freeze dried instant coffee
  • 1/3 Cup White sugar
  • 1 tsp Vanilla paste
  • 5 Large egg yolks
  • Pinch of salt
  • 3-4 Tbsp Castor sugar, for serving

How To Make Coffee Creme Brulee

1. Preheat the oven to 160°C and grease 4-6 Ovenproof coffee cups or ramekins with non-stick baking spray. Place them into a deep baking tray.
2. Place the cream into a saucepot and bring to a simmer, then add in Jacobs Origins Latin America freeze dried instant coffee, and half the sugar. Stir until the coffee and sugar has fully dissolved.
3. Place the egg yolks, vanilla paste and remaining sugar into a mixing bowl and whisk them until they become creamy and pale yellow in colour.
4. Slowly pour the warm cream mixture into the egg mixture, whisking continuously.
5. Divide the mixture among the coffee cups or ramekins. Place the tray into the oven and then pour warm water into the tray until the water reaches halfway up of the cups.
6. Allow the mixture to bake for 1 hour, until the mixture has set and remains slightly wobbly. Remove the ramekins from the water bath, allow them to cool before placing into the fridge to set further for 3 hours or overnight.
7. Before serving, evenly sprinkle some sugar over the surface of each brûlée and using a blow torch, caramelise the sugar until golden brown.

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