Coffee + condensed milk + creme brulee — need we say more? This Baking Therapy dessert combines the sweet delicious flavours of Vietnamese coffee with the silky smooth creme brulee we all know and love. An easy make-ahead dessert you’ll make again and again!
Related: Tropical Desserts That’ll Make You Forget It’s Still Winter
Like Sabrina’s Vietnamese coffee creme brulee? Try her matcha and raspberry mochi doughnuts or her 7-ingredient Basque cheesecake.
Rest time: 2 hours or overnight.
Preheat oven to 325°F. Place 6 (3 ½ oz) ramekins in a baking dish. Set aside.
In a heavy bottom saucepan on medium-high heat, heat the heavy cream, half-and-half and coarsely ground coffee. As soon as the mixture begins to simmer, remove from the heat. Steep for 15 minutes then strain through a fine sieve.
In a large bowl, whisk the egg yolks and condensed milk until pale yellow in colour, about 5 minutes. Whisk in the salt and vanilla extract. Slowly add one ladle of the hot cream to the egg mixture, whisk to combine so the eggs don’t scramble. Continue adding and whisking until well incorporated. Pass through a fine sieve again to ensure a smooth mixture.
Ladle evenly into the 6 ramekins. Carefully fill the baking pan with about ½ inch of boiling water and bake for about 35 minutes until the edges are set, but the centre is still jiggly. Remove and let cool completely on a wire rack. Chill in the fridge for 2 hours or overnight.
When ready to serve, working with one creme brulee at a time, sprinkle about 1 Tbsp of sugar over the top. Using a kitchen blowtorch, melt the sugar until it gets golden and bubbly. Let sit for 1 minute so that it hardens. Enjoy immediately!