Indulge in a truly exquisite dessert that perfectly marries the rich, invigorating flavor of coffee with the silken smoothness of classic crème brûlée. This Coffee Crème Brûlée is more than just a treat; it’s an experience. Imagine cracking through a crisp, caramelized sugar topping to reveal a lusciously creamy coffee-infused custard beneath. The delightful contrast of textures and the sophisticated taste make this dessert an unforgettable finale to any meal. It’s the ultimate coffee lover’s dream, elevated to an elegant French classic.
Far from being intimidating, this easy coffee crème brûlée recipe is surprisingly simple to master, requiring just a handful of staple ingredients and minimal hands-on time. Its make-ahead friendly nature makes it an ideal choice for dinner parties, special occasions, or simply to spoil yourself and your loved ones. Prepare these delightful custards in advance, then torch them just before serving for that show-stopping crack and irresistible aroma. This isn’t just a dessert; it’s a testament to how simple ingredients can create something truly magical, offering the luxurious depth of your favorite latte in a spoonable, decadent form.
If you’re enchanted by the allure of crème brûlée, consider exploring our other delightful variations. Discover the bright, zesty notes of our Orange Crème Brûlée, or savor the irresistible sweet and savory balance of these Salted Caramel Pots de Crème. Each offers a unique twist on the beloved classic.
❤️ Why You’ll Adore This Coffee Crème Brûlée
- Surprisingly Easy & Accessible: Don’t let its sophisticated appearance fool you. This recipe relies on just 4 core ingredients and demands only 10-15 minutes of active preparation time, making it perfect even for novice bakers. The simplicity of the process belies the impressive outcome.
- Indulgently Rich Coffee Flavor: Each spoonful delivers a deep, aromatic coffee essence, perfectly infused into a silky-smooth, creamy custard. It’s a harmonious blend that celebrates the robust character of coffee without overpowering the delicate sweetness of the crème brûlée.
- The Quintessential Sugar Crack: The moment your spoon breaks through the thin, crisp layer of caramelized sugar is pure culinary bliss. This signature “crack” isn’t just satisfying; it provides an incredible textural contrast to the soft custard below, elevating the entire dessert experience.
- Entertaining Dream – Make-Ahead Friendly: Designed for convenience, this dessert can be prepared well in advance, chilling patiently in the refrigerator until you’re ready to serve. This frees you up to enjoy your guests or relax, simply adding the caramelized topping right before presentation.
- Elegant Yet Comforting: With its refined presentation and comforting, familiar flavors, coffee crème brûlée strikes a perfect balance. It feels luxurious enough for a gourmet dinner but offers a warmth and familiarity that makes it universally loved.
- Naturally Gluten-Free: A wonderful bonus for those with dietary considerations, this delightful dessert is naturally gluten-free, ensuring everyone at your table can enjoy a decadent treat without compromise.
This beloved recipe was originally published on June 10th, 2021, and has since been thoughtfully updated with clearer step-by-step images, enhanced instructions, and even more helpful tips to ensure your success in the kitchen.
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Unraveling the Mystery: What Exactly is Crème Brûlée?
Crème brûlée, a name that rolls off the tongue with an air of sophisticated French charm, is a dessert celebrated worldwide for its elegant simplicity and irresistible contrasts. To fully appreciate its magic, let’s break down its components:
- Crème (pronounced “krem”): This French word for “cream” refers to the rich, smooth, and delicate custard base of the dessert. Traditionally made from heavy cream, egg yolks, and sugar, this custard is gently baked until it achieves a wonderfully silken texture that practically melts in your mouth. Its flavor is often subtle, typically vanilla, serving as a perfect canvas for other infusions, as we do with coffee in this recipe.
- Brûlée (pronounced “broo-lay”): Meaning “burnt” in French, this refers to the iconic, brittle topping of caramelized sugar. Just before serving, a thin layer of sugar is sprinkled over the chilled custard and then rapidly caramelized using a kitchen torch or broiler. This process creates a glass-like, crunchy crust that yields with a satisfying “crack” when tapped with a spoon, offering a delightful textural and slightly bitter counterpoint to the sweet, creamy custard.
In essence, crème brûlée is a chilled, baked custard crowned with a crisp, caramelized sugar shell. It’s a dessert that plays with both temperature and texture – a cool, smooth interior beneath a warm, crunchy exterior. While its origins are debated between France, England, and Spain, its French name has certainly made it a global icon of refined dining. Our coffee crème brûlée takes this classic to new heights, infusing that beloved smooth custard with a robust coffee flavor, transforming it into a luxurious and comforting treat that’s ideal for any gathering. And with just 4 main ingredients, it’s a testament to the power of culinary simplicity.
The Essential Ingredients for Your Coffee Crème Brûlée
One of the most appealing aspects of this exquisite coffee crème brûlée is its minimalist ingredient list. With just a few high-quality components, you can create a dessert that tastes incredibly complex and refined. Let’s delve into what you’ll need and why each ingredient plays a crucial role in achieving that perfect texture and flavor:
For precise measurements and detailed instructions, scroll down to the full recipe card below.
- Sugar: For the custard, I highly recommend using caster sugar (superfine sugar). Its finer granules dissolve quickly and evenly into the cream, ensuring a perfectly smooth custard without any graininess. While white granulated sugar can work in a pinch, you might need to stir a little longer over a lower heat to prevent it from caramelizing prematurely. For a subtle depth of flavor and a slight caramelly edge, some prefer brown sugar, but caster sugar is the traditional choice for the custard itself.
- Cream: The foundation of our rich custard is, of course, cream. Use thickened or heavy cream (at least 35% milk fat). The higher fat content is crucial for achieving that luxurious, velvety texture that defines a perfect crème brûlée. Do not substitute with lighter creams or milk, as they will result in a much thinner, less satisfying custard that may not set correctly.
- Large Egg Yolks: These are the magical binders and enrichers of our custard. You’ll need the yolks from large eggs, ideally free-range for richer color and flavor. The egg yolks emulsify the cream and sugar, creating the characteristic custard consistency. Proper tempering of the egg yolks with the hot cream mixture is key to preventing them from scrambling, ensuring a silky finish.
- Coffee: The star flavor of this particular crème brûlée! Instant coffee granules are your best friend here. They dissolve beautifully into the warm cream, infusing it with a consistent and potent coffee flavor without adding unwanted texture or excess liquid.
- Instant Espresso Powder: If using instant espresso powder, you’ll generally need less – about 3-4 teaspoons – as it’s more concentrated. Adjust to your taste preference for coffee intensity.
- Avoid Ground Coffee Beans: Do NOT use ground coffee beans, even finely ground ones. They will not dissolve and will leave a gritty, unpleasant texture in your smooth custard.
- Avoid Brewed Coffee: Similarly, brewed coffee is not a suitable substitute. The additional water content and lower fat percentage in brewed coffee will drastically alter the custard’s consistency, potentially preventing it from setting properly or resulting in a watery, less flavorful dessert.
- Decaffeinated Option: For those sensitive to caffeine, or if you’re serving children, opting for a decaffeinated instant coffee works perfectly well, allowing everyone to enjoy this delightful treat at any time of day.
- Optional: Vanilla Extract: While the coffee flavor is prominent, a touch of vanilla can beautifully complement it. Feel free to add up to 1 teaspoon of high-quality vanilla extract to the cream mixture for an added layer of aromatic warmth.
Crafting Your Coffee Crème Brûlée: A Simple Guide
It’s truly remarkable how a few basic ingredients, when combined with a little care and technique, can transform into a dessert as elegant and indulgent as coffee crème brûlée. This recipe simplifies the process, making it accessible for everyone to create a truly special treat in their own kitchen. The magic lies in a few key steps that ensure a silky custard and that iconic crunchy topping.
For the complete list of ingredients with precise measurements and detailed, step-by-step instructions, please refer to the comprehensive recipe card located at the end of this article.
1. Essential Recipe Preparation
Begin by preheating your oven to 160°C (320°F). It’s crucial for the oven to be at the correct temperature before the ramekins go in. Next, arrange your ramekins (or small oven-safe dishes) within a baking tray that has sufficiently high sides. This tray will later hold a water bath, which is vital for even, gentle baking.
2. Gently Infuse the Cream
In a saucepan, combine the sugar and heavy cream over a low heat. Stir continuously, or at least very frequently, until you see the sugar completely dissolve into the cream. This gentle heating ensures a smooth base without any granular texture. Avoid boiling the cream; we are simply warming it to dissolve the sugar and prepare it for the coffee infusion.
Once the sugar is dissolved and the cream is steaming (not bubbling vigorously), add the instant coffee granules. Stir thoroughly until the coffee is fully dissolved, leaving no gritty residue. If you encounter any stubborn granules, gently press them against the side of the pan with your spoon. Once dissolved, remove the saucepan from the heat and set it aside to cool slightly while you prepare the egg yolks.
3. The Art of Custard Creation: Tempering
In a large mixing bowl, whisk your egg yolks until they become noticeably lighter in color and thicken slightly. This aeration helps to create a smoother final custard. To prevent your bowl from sliding around during the next crucial step, place it on a damp tea towel.
Now comes the delicate process of “tempering” the eggs. While continuously whisking the egg yolks, slowly drizzle the warm coffee cream mixture into them. It is absolutely essential to pour slowly and whisk constantly to gradually raise the temperature of the egg yolks, preventing them from cooking too quickly and scrambling. This gentle tempering ensures a perfectly smooth custard base. Once combined, pour the entire mixture through a fine-mesh sieve into a clean bowl or pouring jug. This straining step catches any tiny bits of cooked egg or undissolved coffee granules, guaranteeing an impeccably silky custard.
4. The Gentle Bake in a Water Bath
After straining, the coffee custard mixture is ready for baking. This step is critical for achieving the signature texture.
Carefully divide the silky coffee custard evenly among your prepared ramekins. Next, gently pour hot (but not boiling) water into the baking tray, ensuring it comes about halfway up the sides of the ramekins. This creates a crucial “water bath” (bain-marie), which provides a gentle, even heat for the custards, preventing them from cracking or becoming rubbery. Bake in the preheated oven until the edges are set but the centers still have a slight, jelly-like wobble. Baking times can vary from 30-50 minutes depending on your oven and the depth of your ramekins.
5. The Grand Finale: Chill & Caramelize
Once baked, carefully remove the baking pan from the oven. Using tongs or oven mitts, gently lift each ramekin out of the water bath and place them on a wire rack to cool completely at room temperature. After cooling, cover each ramekin tightly with plastic wrap and transfer them to the refrigerator to chill for a minimum of 4 hours, or ideally, overnight. Proper chilling is essential for the custard to fully set and achieve its perfect firm-yet-creamy consistency.
When you’re ready to serve, remove the chilled custards from the fridge. Sprinkle an even, thin layer of sugar (caster or granulated) over the top of each coffee brûlée, ensuring the entire surface is covered. Then, using a kitchen blowtorch, caramelize the sugar. Move the flame slowly and steadily over the sugar until it melts, bubbles, and turns a beautiful amber color. Watch carefully to prevent burning. Serve immediately to enjoy the thrilling contrast between the warm, crisp topping and the cold, smooth custard. Pure bliss!
Expert Tips for Crème Brûlée Success
Achieving the perfect coffee crème brûlée is easier than you think, especially with these helpful tips and tricks:
- Mastering the Art of Tempering Eggs: The term “tempering” simply means gradually bringing the temperature of your egg yolks up by slowly adding hot liquid while constantly whisking. This crucial step prevents the eggs from scrambling, ensuring your custard remains silky smooth. Always drizzle the hot cream mixture into the yolks in a very slow, thin stream, whisking vigorously the entire time. Patience is key here!
- The Non-Negotiable Straining Step: Even if you’re confident that your custard mixture is flawlessly smooth, do NOT skip the straining step. Passing the mixture through a fine-mesh sieve will catch any minuscule bits of cooked egg that may have formed despite careful tempering, as well as any undissolved coffee granules. This guarantees an impeccably smooth and professional-looking custard.
- Chill for Optimal Setting: For a perfectly set, firm-yet-creamy custard, a minimum chilling time of 4 hours in the refrigerator is essential. Ideally, chilling overnight yields the best results, allowing the flavors to meld and the custard to fully firm up. Don’t rush this step!
- Ramekin Choice Matters: Any small, oven-safe ramekin, bowl, or even a jar can be used for this recipe, but keep their volume in mind. Each serving typically requires around 2/3 cup capacity. Remember that the more shallow the dish, the shorter the baking time will be, while taller vessels may require longer. For example, shallower dishes like those used for eggnog crème brûlée might take 30 minutes, whereas taller jars for salted caramel pots de crème could take 45 minutes or more.
- The Indispensable Water Bath (Bain-Marie): Using a water bath is non-negotiable for achieving that signature silky, custardy texture and preventing cracks on the surface. The water bath creates a gentle, moist, and even cooking environment, preventing the edges from overcooking before the center is set. Without it, your crème brûlée might turn out more gelatinous or curdled rather than delightfully smooth.
- Check for the Perfect “Jiggle”: Since baking times vary based on ramekin size and oven calibration, don’t rely solely on the clock. Instead, check for the “jiggle.” Gently shake a ramekin: you’re looking for a slight wobble in the center, akin to firm jelly (jell-o), with the edges fully set. If the center looks liquid or sloshes excessively, it needs more time.
- Achieving the Flawless Caramelized Top:
- Even Sugar Layer: Ensure you cover the entire top surface of the chilled custard with a thin, even layer of sugar. Avoid making it too thick, as this can cause the top to burn before the sugar underneath has fully melted and caramelized. You can always add a second thin layer after torching the first if you desire a thicker crust.
- Kitchen Torch is Best: A kitchen blowtorch is by far the superior method for caramelizing the sugar. It allows for precise control, melting the sugar quickly without heating the delicate custard underneath.
- Broiler Caution: While a broiler can be used in a pinch, it’s less ideal. The intense, indirect heat can easily overheat the custard, turning it runny, or burn the sugar unevenly. If using a broiler, place the ramekins on a high rack, watch them continuously, and be prepared to remove them quickly – often within 1-2 minutes.
Make-Ahead & Storing Your Coffee Custard
One of the many benefits of this coffee crème brûlée recipe is its incredible make-ahead potential, making it a perfect dessert for entertaining without last-minute stress. While it’s always lovely to enjoy a freshly caramelized top, the custard itself stores beautifully.
You can prepare the coffee custard, bake it, and chill it in the refrigerator for 1-2 days in advance. For optimal results, store the custards covered with plastic wrap, ensuring it directly touches the surface of the custard to prevent a skin from forming and to keep any fridge odors at bay. Crucially, do not add the sugar and caramelize the topping until just before you are ready to serve. The caramelized crust will soften and lose its delightful crunch if it sits for too long. For the best “crack” and textural contrast, torch the sugar no more than an hour before serving, or ideally, right at the table for a truly memorable presentation.
Frequently Asked Questions (FAQs)
Absolutely! While traditional crème brûlée typically features a rich vanilla custard, this specific coffee crème brûlée recipe is designed to deliver a distinct and delightful coffee flavor. The instant coffee granules are infused directly into the cream, resulting in a custard that offers the beloved taste of your favorite coffee beverage, perfectly balanced with the sweetness of the cream and the crunch of the caramelized sugar.
While a kitchen torch is highly recommended for achieving the perfect, even caramelization without heating the custard, you can attempt to use your oven’s broiler in a pinch. However, exercise extreme caution. Place the chilled ramekins on a baking sheet on the highest oven rack, keeping them a safe distance from the heating element. Broil for only 1-2 minutes, watching continuously, as sugar can burn very quickly. Remove them as soon as the sugar melts and turns amber. The broiler’s intense heat can sometimes warm the custard underneath, but with careful monitoring, it can work.
Yes, a water bath (bain-marie) is essential for authentic crème brûlée texture. It creates a gentle, humid cooking environment around the custards, preventing them from baking too quickly, curdling, or cracking on the surface. This uniform, moist heat is what gives crème brûlée its signature silky-smooth, delicate consistency. Skipping the water bath risks a rubbery or unevenly baked custard.
Achieving that beautiful, brittle sugar crust involves a few steps: First, ensure the custard is thoroughly chilled. Sprinkle a thin, even layer of sugar (caster or granulated) across the entire surface of the custard; avoid piling it too thick, as this can lead to uneven melting or burning. Then, use a kitchen torch and move the flame steadily and evenly over the sugar. You’ll see it melt, bubble, and turn a rich, golden amber. Continue until the entire surface is caramelized. If you prefer a slightly thicker crust, allow the first layer to cool and harden, then sprinkle and torch a second thin layer. Serve immediately for the best “crack” experience!
I highly advise against using brewed coffee in this recipe. Brewed coffee contains a significant amount of water, which would dilute the rich cream base and lower the overall fat content of the custard. This alteration in liquid and fat ratios will negatively impact the custard’s ability to set properly, resulting in a runny, less flavorful, or even watery dessert that won’t achieve the desired silky texture.
For optimal setting and flavor development, crème brûlée should be chilled for at least 4 hours. This allows the custard to fully firm up and ensures it’s perfectly cold for serving. Chilling overnight is even better, as it gives the flavors more time to deepen and meld, resulting in an even more delicious dessert.
Yes, crème brûlée is an ideal make-ahead dessert! In fact, preparing it in advance is often recommended. You can bake the custards up to 1-2 days ahead of time and store them, tightly covered, in the refrigerator. The key is to add the sugar and caramelize the topping just before you intend to serve them to preserve that signature crisp “crack.”
More Decadent Desserts You’ll Adore
If you’ve fallen in love with the elegance and simplicity of this coffee crème brûlée, you’ll be delighted to explore other delightful recipes that promise to tantalize your taste buds:
- Caramel Crème Brûlée Tart: A stunning dessert that combines the rich flavor of caramel with the classic brûlée topping in a beautiful tart form.
- Chocolate Crème Brûlée: Indulge in the rich, deep flavors of chocolate infused into a creamy custard, topped with that irresistible crunchy sugar crust.
- Eggnog Crème Brûlée: A festive and spiced twist on the classic, perfect for holiday gatherings or a cozy winter evening.
- No-Bake Chocolate Meringue Pie: A simpler, yet equally decadent dessert for when you crave chocolate but prefer to skip the oven.
- Tiramisu Cups: Experience the layered perfection of a classic Italian tiramisu, presented in elegant, individual servings.
- Coffee Mousse: For another rich coffee-infused treat, this airy and delightful mousse is a must-try.
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Did you try this easy coffee crème brûlée?
Show it some love in the comments below and let us know your thoughts!
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Coffee Crème Brûlée: The Full Recipe
4
serves
15
30-50
4
4
45
Rate
Pin
Video
Ingredients
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▢
2
cups
thickened (or heavy cream)
(500ml)
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▢
5
large egg yolks -
▢
½
cup
caster (superfine) sugar
(100g / 3.5oz)
-
▢
2
tablespoons
instant coffee granules
(note 1)
-
▢
Extra sugar for topping
For best results, always weigh ingredients where a weight is provided
Equipment
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▢
Ramekins (4 small oven-safe dishes)
-
▢
Kitchen Blowtorch
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Fine-mesh sieve
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▢
Baking tray with high sides (for water bath)
Instructions
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Preheat your oven to 160°C (140°C fan-forced) / 320°F. Place 4 ramekins (see Notes 3 for guidance on ramekin size) into a flat-bottomed baking tray with high sides; this tray will be used for the water bath.
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Combine the sugar and heavy cream in a medium saucepan over low heat. Stir occasionally until all the sugar is completely dissolved. Avoid bringing the mixture to a boil.
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Once the cream is steaming (not boiling) and the sugar is dissolved, add the instant coffee granules. Stir well to ensure the coffee fully dissolves. If any granules are stubborn, press them gently against the side of the pan to help them dissolve.
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Remove the coffee-infused cream from the heat and set it aside to cool slightly. It should remain hot but not boiling when added to the eggs.
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In a separate medium-sized bowl, whisk the egg yolks until they are pale in color and have thickened slightly. This aeration helps create a smooth custard.
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To prevent the egg yolks from scrambling, you’ll now temper them. Place the bowl of whisked eggs on a damp tea towel to keep it stable. While continuously whisking the egg yolks, slowly drizzle the warm coffee cream mixture into them. It is crucial to pour slowly and whisk constantly to gradually raise the egg yolks’ temperature.
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Pour the combined custard mixture through a fine-mesh sieve into a clean pouring jug or bowl. Skim off any froth or foam from the surface to ensure a perfectly smooth custard. Then, carefully divide the strained mixture evenly among the 4 prepared ramekins.
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Now, carefully pour hot (but not boiling) water into the baking dish, around the outside of the ramekins. The water should come about halfway up the sides of the ramekins. This creates the essential water bath.
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Very carefully transfer the baking tray with the ramekins and water bath to the preheated oven. Bake for 30-50 minutes (refer to Notes 4 & 5 for guidance on baking time and doneness), or until the edges of the custards appear set but the centers still have a slight, delicate jelly-like wobble.
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Once baked, carefully lift the ramekins out of the water bath using tongs or oven mitts and place them on a wire rack to cool completely at room temperature (about 15-20 minutes). After cooling, cover each ramekin tightly with plastic wrap, ensuring the wrap touches the surface of the custard, and place them in the refrigerator to chill for at least 4 hours, or ideally, overnight.
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When you are ready to serve, remove the chilled custards from the fridge. Sprinkle a thin, even layer of about 1-2 teaspoons of sugar (caster or granulated) over the top of each coffee brûlée, ensuring no custard is exposed. Use a kitchen blowtorch to caramelize the sugar until it melts, bubbles, and turns a beautiful amber color. Serve immediately and enjoy the satisfying crack!
Notes
- Tablespoons: Please note that I use a standard Australian 20ml tablespoon, which is equal to 4 teaspoons. You may wish to check the measurement capacity of your tablespoon to ensure accuracy.
- Sugar Choice: Caster sugar (superfine sugar), not powdered sugar, is the best choice for the custard and the topping. Its fine granules dissolve quickly and evenly, ensuring a smooth custard and a beautiful, consistent caramelization. If you only have regular white granulated sugar, ensure you stir it over a slightly lower heat in the cream until it’s mostly dissolved before it begins to bubble.
- Ramekin Versatility: The type and size of your ramekins or oven-safe jars will influence baking time. Ramekins should ideally have a capacity of at least ⅔ cup (approximately 160ml). Shallower dishes generally bake faster than deeper ones. These tips help ensure your custards are perfectly set.
- Baking Time Variability: Baking times are approximate and can vary significantly due to several factors: the calibration of your oven, the specific width and depth of your chosen ramekins, and even the initial temperature of your custard mixture before it enters the oven. In my experience, using small jam jars often requires around 45 minutes of baking, with additional 5-minute increments if needed.
- Checking for Doneness: To confirm your crème brûlée is perfectly baked, gently give a ramekin a little shake. The edges should be firmly set, but the center should have a delicate, jelly-like wobble. It should not look watery or liquid beneath the surface. This slight movement indicates a perfectly creamy, rather than overcooked, custard.
- Make-Ahead Excellence: Crème brûlée is an excellent dessert to prepare in advance. You can bake and chill the custards up to 2 days ahead of time. For the best crunchy topping, only add the sugar and caramelize it with your kitchen torch just before serving, or no more than an hour beforehand.
EXPLORE MORE DELICIOUS PUDDING & DESSERT RECIPES!
576
kcal
Marie Roffey
Dessert
French
Have you tried this recipe?
Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.