Food & Cooking Recipes Dessert & Treats Recipes No-Bake Espresso Cremes Brulees 3.7 (35) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Joseph De Leo Prep Time: 10 mins Total Time: 1 hr 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. Rate it Print