Coffee Crème Brûlée Recipe

Preheat the oven to 110 °C.

Place the milk and coffee powder in a saucepan and slowly bring to a simmer.

Whip 5 egg yolks with 90 g of sugar until the mixture whitens and becomes very frothy.

Remove the coffee cream from the heat and let it cool.

Gradually add 400 ml of liquid cream to the egg and sugar mixture and whisk vigorously.

Once the coffee cream is well chilled, pour it into the mixture of eggs, sugar, and liquid cream. Mix vigorously with a whisk.

Pour the cream into the custard cups and place them in the preheated oven at 110°C for 1 hour.

Let cool to room temperature, then place in the refrigerator for 2 hours to allow the cream to set properly.

Finally, sprinkle with brown sugar and caramelize the top with a kitchen torch.