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Coffee-flavoured crème brûlée

Coffee-flavoured crème brûlée

Ingredients 6
Servings 6
Time 15 min


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


25-30 min / setting: about 2 hours

Preheat the oven to 110°C. Grease 6 ramekins with nonstick 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 mixture.

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 the ramekins 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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2020-04-03 16:44
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