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Coffee Crème Brulee

Crème brulee is so easy to make, yet so elegant and impressive. The coffee in this recipe adds another dimension of flavor to this classic dessert. If you are not a coffee person, feel free to omit coffee and replace it with other flavors, such as cocoa or vanilla bean.

A food torch is a fun, easy to use kitchen tool that allows the home cook to whip up restaurant quality dishes. They range from about $20 to $50 at
home goods stores such as Bed Bath & Beyond and

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 2 cups soymilk
  • 4 tbsp high quality instant coffee powder
  • 4 egg yolks
  • 1 tsp real vanilla extract
  • ½ cup + 6 tbsp sugar


1 Preheat oven to 350˚. Heat soymilk on medium heat until small bubbles form on the side of the pot. Add coffee and stir
the soymilk until the coffee has fully dissolved.

2 Whisk egg yolks, vanilla extract and sugar in a medium mixing bowl until combined.

3 Slowly add a few tablespoons of the warm soymilk mixture to the egg mixture.

4 Whisk vigorously to temper the eggs (to ensure eggs don’t scramble).

5 Pour remaining milk mixture into eggs and whisk until combined and forms a custard.

6 Pour egg mixture through a strainer into individual ramekins or custard cups. (Very important step! If you do not strain the mixture you will not have a smooth crème brulee.)

7 Fill a baking dish ¼ of the way with water. Place individual ramekins into the baking dish; cooking the crème brulee in a water bath helps ensure even cooking. Bake until set - about 30 minutes.

8 Once the crème brulee has cooled, sprinkle sugar on top and torch it with a food torch or place under broiler until sugar caramelizes.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) - Subscribe Now