Crème brûlée au café


  • Eggs 8
  • Milk 750 ml
  • Powdered sugar 70 g
  • Soluble coffee 2 tablespoons
  • Brown sugar 2 tablespoons


In a saucepan, dilute the soluble coffee in the milk. Boil the water.

In a salad bowl, whisk 6 whole eggs, with 2 whites and the sugar. Pour the hot milk over the egg/sugar mixture, whisking constantly.

Transfer this preparation to the saucepan. Bring gently to the boil, stirring constantly, until the mixture thickens. Remove from the heat at the first simmer.

Pour the cream into individual oven-safe ramekins. Sprinkle with brown sugar and place under the oven grill for 5 minutes to brown the coffee crème brûlées.

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