Coffee Crème Brûlée and Frozen Coffee Parfait

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Coffee lovers, these two desserts are for you! Coffee crème brûlée is a silky espresso custard with that famous crackly caramelized sugar top, and the frozen coffee parfait is a light, airy no-churn dessert. Both can be made ahead, which makes them perfect for holiday dinners.

Tips

• Bake in a water bath so the custards cook gently and stay silky.
• Pull them while the centers jiggle; they set as they chill.
• Torch or broil: a kitchen torch gives the best crust; a broiler works if you watch closely.
• For the parfait, use pasteurized egg whites (sold in cartons) since the eggs aren’t cooked.

Mandie

Coffee Crème Brûlée

Silky espresso custard with a crackly caramelized sugar top.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Chill 4 hours hrs

Total Time 4 hours hrs 50 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 2 1/4 cups heavy cream
• 1/2 cup granulated sugar
• 1/3 cup strong brewed espresso or 1 tbsp instant espresso powder
• 6 egg yolks
• 1 tsp vanilla extract
• 1 pinch salt
• 6 tbsp sugar for topping

Method

 

1. Heat oven to 325°F. Set six 6-ounce ramekins in a baking dish.
2. Heat the cream, sugar and espresso until steaming and the sugar dissolves.
3. Whisk the yolks, then slowly whisk in the hot cream. Add the vanilla and salt and strain into a pitcher.
4. Divide among the ramekins. Pour hot water into the baking dish halfway up the sides.
5. Bake 30 to 40 minutes, until set at the edges but jiggly in the center. Cool, then chill at least 4 hours.
6. Sprinkle each with 1 tablespoon sugar and caramelize with a torch or under the broiler. Let sit 2 minutes before serving.

Mandie

Frozen Coffee Parfait

A light, airy no-churn frozen coffee dessert.

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Prep Time 20 minutes mins

Freeze 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 1 cup pasteurized egg whites from a carton (about 6 whites)
• 1 1/2 cups powdered sugar
• 2 1/4 cups heavy cream cold
• 1 1/2 tbsp instant coffee or espresso powder dissolved in 1 tbsp hot water and cooled
• chocolate shavings for garnish

Method

 

1. Beat the egg whites until foamy, then gradually add the powdered sugar and beat to stiff peaks.
2. In another bowl, whip the cream to soft peaks and fold in the coffee.
3. Gently fold the cream into the egg whites.
4. Spoon into 6 glasses, cover and freeze at least 3 hours.
5. Let sit 5 minutes, garnish with chocolate shavings and serve.

FAQ

Can I make crème brûlée ahead?

Yes. Bake and chill up to 3 days ahead. Caramelize the sugar just before serving.

Can I use instant espresso?

Yes. Dissolve 1 tablespoon instant espresso powder in the hot cream.

Is the parfait safe to eat?

Yes, as long as you use pasteurized egg whites.

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• Baileys Chocolate Fondue
• Homemade Chai Tea Latte
• Cookie Dough Cheesecake