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White Chocolate Espresso Creme Brulee

White Chocolate Espresso Creme Brulee


February 21, 2017

  • Cook: 1 hr 20 mins
  • Yields: 4


6 oz. white chocolate, coarsely chopped

3 large egg yolks

2 tbsp instant espresso powder

coarse salt

1/2 cup cream

1/4 cup whole milk

1/4 cup sugar


1Place chocolate in a heatproof bowl. Arrange four 4.5" ramekins on a baking sheet. Freeze.

2Meanwhile, whisk together yolks, espresso, granulated sugar, and a pinch of salt until sugar has almost dissolved

3Bring cream and milk to a boil in a saucepan: gradually whisk about half into yolk mixture. Return mixture to saucepan: whisk. Cook over medium-low heat, stirring, until mixture is thick and reaches 175F, about 6 minutes. Pour over chocolate, and whisk until chocolate has melted and is smooth.

4Divide among ramekins, and freeze until firm but not frozen, 45-60 minutes.

5Sprinkle 1 tbsp sugar onto each custard; shake off excess. Caramelize tops using a handheld kitchen torch.