Kahlua Creme Brulee
Prep Time: 5 minutes ~ Cook Time: 30-45 minutes
Total Time: 35-50 minutes plus cooling time (about 2 hrs)
Level: Intermediate ~ Serves 4
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Kahlua Creme Brulee
- 1 cup heavy cream
- 1 cup half and half
- 1 vanilla bean
- 1/2 cup of sugar
- 8 large egg yolks
- 1 oz Kahlua coffee liquor
- brown sugar for crust (approx 1/4 cup)
- fresh mint and berries for garnish (optional)
Preheat oven to 325 degrees F.
Place 4 oven safe ramekins in a roasting pan and fill pan with water until halfway up the sides of ramekins. Remove the ramekins and place roasting pan in the oven.
Heat cream, half and half, and vanilla bean until simmering.
Remove from heat and let sit for 10-15 minutes.
Split the vanilla bean and scrape the seeds.
Add seeds to cream mixture and discard the pod.
Whisk together sugar and egg yolks to dissolve the sugar. The yolks will turn a pale yellow color.
Slowly whisk cream mixture into egg/sugar until fully incorporated.
Add the Kahlua.
Equally distribute into ramekins.
Remove the pan from the oven, insert ramekins, and cover first with a sheet of parchment paper and then aluminum foil. Bake until just set about 30 minutes. The custard should be slightly jiggly and not runny in the middle.
Remove ramekins and allow the custard to cool uncovered in the fridge for about 2 hrs. If you are making ahead of time, cover with plastic wrap after initial cooling.
Allow to sit out at room temp for 30 minutes before brulee-ing.
When you are ready sprinkle and even coat of brown sugar on top of each ramekin, dump off any excess.
Use a propane torch to evenly melt the sugar, taking care not to burn.
Allow to rest for 5 minutes and garnish with fresh mint, berries and powdered sugar if desired.