Food & Cooking Recipes Dessert & Treats Recipes No-Bake Espresso Cremes Brulees 3.7 (35) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Joseph De Leo Prep Time: 10 mins Total Time: 1 hrs Yield: 4 For an elegant touch, serve Cognac with this dessert. It will complement the caramel flavors of the burnt-sugar topping. Ingredients 6 ounces white chocolate, coarsely chopped 3 large egg yolks 2 tablespoons instant-espresso powder 2 tablespoons granulated sugar Coarse salt ½ cup heavy cream ¼ cup whole milk ¼ cup raw sugar Directions Place chocolate in a heatproof bowl. Arrange four 4 1/2-inch creme brulee dishes (1 inch deep) on a baking sheet. Freeze. 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. Sprinkle 1 tablespoon raw sugar onto each custard; shake off excess. Caramelize tops using a handheld kitchen torch. Print