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Coffee-flavoured crème brûlée


Ingredients 5
Servings 6
Time 15 mins


  • 500
  • 30
    strong instant coffee granules
  • 5
    egg yolks
  • 60
    castor sugar
  • 60
    castor sugar


25-30 mins

Preheat the oven to 110°C. Grease 6 ramekins with non-stick spray. Put a tea towel in an ovenproof dish and bring a kettle of water to the boil.

1 Heat the cream in a saucepan until just before boiling point. Remove from the heat and stir in the coffee granules.

2 In a mixing bowl, whisk the egg yolks and sugar together. Continue whisking while slowly adding the cream and coffee.

3 Return the mixture to the saucepan and heat over low heat, stirring continuously with a wooden spoon (the mixture should never boil). Keep stirring until slightly thickened.

4 Divide the mixture among the ramekins and arrange on the tea towel in the ovenproof dish. Pour boiling water over the tea towel in the dish – the water shouldn’t come further than halfway up the sides of the ramekins.

5 Carefully put the dish in the oven and bake for 25-30 minutes or until the custard has set but still has a wobbly bit in the middle the size of a R5 coin.

6 Remove the ramekins from the dish and allow to cool, then transfer to the fridge and chill for about 2 hours or until set.

7 TO FINISH Sprinkle the castor sugar on top and use a blowtorch to caramelise the sugar. Serve immediately



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