COFFEE CREME BRULEE | makes 6 servings | 


  • 2 cups evaporated milk 
  • 1/2 cup whole milk
  • 6 egg yolks
  • 1/4 instant espresso 
  • 1/3 cup sugar 
  • cane sugar 


  1. whisk the sugar in the egg yolks in one bowl
  2. mix the evaporated milk with the whole milk in a second bowl
  3. add your instant espresso to the milk mixture
  4. mix the contents of both bowls together
  5. preheat your oven to 325F
  6. place your single serve size ramequins into a larger baking dish 
  7. pour in the mixture into the ramequins and let it settle
  8. pour boiling water into the baking dish to create a water bath (the goal temperature of the water bath is 180F)
  9. bake in the oven (adjust the temp as needed) until the dessert is firm (probably around an hour)
  10. take it out and let it cool at room temperature, and then cool it all the way in the fridge for a few hours
  11. sprinkle cane sugar on top of each ramequin and "light it up, light it up" (use the kitchen torch to caramelize the sugar), if you prefer a thicker coating of sugar, then do this twice
  12. let it cool before serving
  13. enjoy!