If you love a coffee after a great meal, this spin on a decadent classic could be for you!


  • 6-7 egg yolks (depending on size of eggs)

  • 1/4 cup caster sugar

  • 600 mls thickened cream

  • 1 vanilla bean (substitute with 1 tsp of vanilla bean paste)

  • 1 strong shot of espresso (substitute with 1 tblsp of good quality freeze dried coffee)

  • 125 ml Kahlua (substitute with any coffee liqueur)

  • extra caster sugar for the caramelised topping


  • 1.

    Preheat oven to 120 C.

  • 2.

    Split the vanilla pod in half with a sharp knife and scrape out seeds.

  • 3.

    Add seeds and pod to a saucepan together with cream, espresso shot and place over medium high heat until mixture almost reaches boiling point.

  • 4.

    Take off heat and set aside to infuse, whilst mixture is infusing add egg yolks and caster sugar to a bowl and whisk until mixture becomes smooth and pale.

  • 5.

    Pour a little of the hot cream mixture into the egg yolks and whisk together to combine then pour the Kahlua and all of the egg yolk mixture back into the cream and whisk again to combine, the vanilla pod can also now be discarded.

  • 6.

    Carefully pour the mixture into 4 ramekins and then put ramekins into a deep roasting pan, add boiling water to roasting pan so as to cover about halfway up the ramekins.

  • 7.

    Loosely cover the pan with aluminium foil and place into oven.

  • 8.

    Bake for approx 40 mins then remove from tray and cover each ramekinwith cling wrap and set aside to cool before going into fridge for several hours or preferably overnight.

  • 9.

    Evenly sprinkle approx 1 tsp of caster sugar over the top of each cooled ramekin and caramelise sugar using a chefs blowtorch.

  • 10.

    Serve immediately and enjoy or put back in fridge for an hour to cool top depending on your preference.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 735kj
  • Fat Total 64g
  • Saturated Fat 39g
  • Protein 6g
  • Carbohydrate 29g
  • Sugar 19g
  • Sodium 93mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*The reason for pouring a small amount of the hot cream mix into the egg yolks and then pouring the mixture back into the cream is called tempering. Essentially it raises the temperature of the yolks gently so they don't scramble when they come in contact with the hot cream.

*The Creme Brulee's will still be quite 'loose' when you pull them out of the oven, don't worry though as they will set properly upon being refrigerated.
*For an extra twist try smearing a very small amount of butter in your ramekins and then very lightly dusting with some finely ground coffee beans.

*To avoid slopping hot water from the roasting pan when putting in oven, I put the pan into the oven dry and pour the water in when it's on the oven shelf.

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Posted by Report
mmm ..still have some khalua ..gonna try this one for my dinner party next weekend!
Posted by Huda Abu HamdiaReport
that's really an interesting Cream Brulee.. should try it some time..
but tell me, thickened cream is the whipping cream u mean ???
Posted by eatdrinkMIReport
Correct, thickened cream is the same as whipping cream.
Posted by Philippa WightmanReport
Am definitely going to make this - this weekend! Sounds divine and a nice twist! Thanks for sharing Scotty.