New This Month

No-Bake Espresso Cremes Brulees


For an elegant touch, serve Cognac with this dessert. It will complement the caramel flavors of the burnt-sugar topping.

  • Prep:
  • Total Time:
  • Yield: Makes 4

Photography: Joseph De Leo

Source: Martha Stewart Living, September 2010


  • 6 ounces white chocolate, coarsely chopped
  • 3 large egg yolks
  • 2 tablespoons instant-espresso powder
  • 2 tablespoons granulated sugar
  • Coarse salt
  • 1/2 cup heavy cream
  • 1/4 cup whole milk
  • 1/4 cup raw sugar


  1. Place chocolate in a heatproof bowl. Arrange four 4 1/2-inch creme brulee dishes (1 inch deep) on a baking sheet. Freeze.

  2. Meanwhile, whisk together yolks, espresso, granulated sugar, and a pinch of salt until sugar has almost dissolved. Bring cream and milk to a boil in a saucepan; gradually whisk about half into yolk mixture. Return mixture to saucepan; whisk. Cook over medium-low heat, stirring, until mixture is thick and reaches 175 degrees on an instant-read thermometer, about 6 minutes; pour over chocolate, and whisk until chocolate has melted and is smooth. Divide among molds, and freeze until firm but not frozen, 45 to 55 minutes.

  3. Sprinkle 1 tablespoon raw sugar onto each custard; shake off excess. Caramelize tops using a handheld kitchen torch.

Reviews Add a comment

  • Paul0824
    13 JAN, 2011
    This recipe tastes great, but i can't ever get the broiling right. I now use a flambe kit from