Viet Coffee Creme Brulee

Flavored with Vietnamese coffee straight from a phin, this creme brûlée is decadent comfort!

This was the second flavor of creme brulee that I sold in my store – it really felt like a no brainer to include this flavor! I’ve tried both Cafe Du Monde and Trung Nguyen, the two most popular Viet coffee brands – Trung Nguyen won out by far, the chocolate notes are *chef’s kiss* perfect for creme brulee.


Makes four 4-oz creme brulee

4 large egg yolks

4 Tbsp sugar

7-8 Tbsp brewed coffee (I use 3 Tbsp of Trung Nguyen ground coffee and brew it with a viet coffee filter)

1-1/3 cup heavy cream


Preheat oven to 325F.

Boil water in a kettle, enough to fill your baking pan halfway (I use a 8×8 cake pan).

Heat heavy cream over stove top until steam comes off.

In the meantime, whisk egg yolks and sugar until lightened and thick.

Whisk in brewed coffee.

Whisk in heavy cream slowly to temper and warm up egg mixture.

Pour into 4 oz ramekins and place in baking pan.

Place pan in the oven and pour boiling water in pan halfway up the ramekins.

Bake for 26-28 minutes. Check on it 25 minutes in. The middle should be wobbly like jelly, but not so liquid-y that it moves in waves.

Take out and cool on cooling rack.

Refrigerate overnight or at least several hours. You can also keep untorched creme brulees in the fridge for several days.

Sprinkle sugar in a thin layer and using a kitchen torch, brulee the sugar until golden.

Wait a few minutes until the sugar solidifies. Serve immediately. It can also be stored in the fridge for several days, the sugar will just be soft.