A silky smooth coffee custard with a rich espresso flavor, topped with a perfectly caramelized sugar crust that shatters with every spoon. This elegant Coffee Crème Brûlée comes together with just 5 ingredients, can be made 2 days ahead, and is completely gluten-free — the ultimate make-ahead dessert for coffee lovers.

Ingredients

For the Custard

• 2 cups (475ml) heavy cream
• ¼ cup (50g) granulated sugar
• Pinch of Kosher salt
• 5 large egg yolks, room temperature
• 1 tablespoon instant espresso powder
• 1 tablespoon Kahlúa
• Hot water (for the water bath)

For the Brûlée Topping

• ¼ cup (50g) granulated sugar (1 tablespoon per ramekin)

Instructions

• Prepare the ramekins: Preheat the oven to 300°F (150°C) with a rack in the center position. Place 4 ramekins in a 9×9 baking pan. Bring a large kettle of water to a boil.
• Warm the cream mixture: Combine the heavy cream, granulated sugar, and a pinch of Kosher salt in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar has fully dissolved.
• Temper the egg yolks: Place the room temperature egg yolks in a large mixing bowl and whisk. Slowly pour the warm cream mixture into the yolks a little at a time, whisking constantly, until fully incorporated.
• Add the coffee flavor: In a small bowl, whisk together the instant espresso powder and Kahlúa until dissolved. Stir into the cream and egg mixture, then strain through a fine mesh sieve into a large measuring cup or bowl with a spout.
• Bake the custards: Divide the mixture evenly between the four ramekins. Pour enough hot water into the baking pan so it reaches at least halfway up the sides of the ramekins. Carefully place in the oven and bake for 25–35 minutes, until the custards are just set — only the very centers should jiggle slightly when gently shaken.
• Chill completely: Carefully transfer the custards to a wire rack and allow to cool completely, about 4 hours. Cover each ramekin with plastic wrap and refrigerate for at least a few hours, or up to 2 days in advance.
• Brûlée the top: When ready to serve, evenly sprinkle 1 tablespoon of granulated sugar over the top of each custard, rotating the ramekin to cover as much surface as possible. Use a kitchen torch to melt and caramelize the sugar until it turns golden brown and forms a hard, crackly crust. Serve immediately.

Recipe adapted from Ari Laing