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mocha crème brulee

Mocha Crème Brulee

Brought to you by: Denise Phillips
    8 serving
2.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 8

Coffee and chocolate have a great affinity and crème brulee is no exception. This is a popular French dessert that never fails to impress.

The secret of a perfect crème brulee is to let it completely cool before serving. The sugar needs time to set hard to form a thick caramelised topping.

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  • 250ml whole milk, alternatively use soya single cream
  • 2 tablespoons coffee granules
  • 2 tablespoons coffee powder
  • 10 egg yolks
  • 175g caster sugar
  • 700ml double cream, alternatively use soya single cream
  • 50g demerera sugar


Step 1

Pre –heat the oven to 120 C. Pour the milk into a saucepan set over a low heat. Add the coffee granules and cocoa powder. Whisk until dissolved.

Step 2

Whisk the egg yolks until pale and then add the caster sugar - continue whisking until light and fluffy. Add the hot milk mixture and then the cream. Ladle the mixture into 8 x 175 ml ramekins and place in a high sided roasting tin. Fill the tin with enough boiling water to reach half way up the sides of the ramekin. Cook in the oven for 1½ - 2 hours or until set.

Step 3

Remove from the roasting tin and set aside to cool in the fridge~ ideally for a minimum of 4 hours or overnight. Sprinkle the top with demerara sugar. Pre-heat the grill to its highest setting and place the brulees under for 2-3 minutes or until the sugar starts to bubble. (Alternatively use a chef’s blow torch.)

Step 4

Return to the fridge until ready to serve.

Step 5

Optional: dust plates with cocoa powder when serving.

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