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magazine coffee caramel creme brulee
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The flavor inspiration for this recipe was Häagen-Dazs coffee ice cream mixed with burned caramel.
4.0
(3.86)
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4.0
(3.84)
Easy
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This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.
5.0
(5)
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This is not your average bread and butter. At our Paris in New York dinner, chef Daniel Rose whipped up this decadent concoction using Nespresso Paris Black coffee.
2.3
(2.33)
3.0
(3)
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This chocolate-pumpkin mashup is surprising, yet delicious. It’s so good in fact, that you don’t even have to brûlée the top—though that helps give it its showstopper effect.
4.4
(4.39)
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A thin layer of caramelized sugar on the surface of these apples mimics the crackle of crème brûlée. Finally, a good reason to poach fruit.
5.0
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Thicker and creamier than the typical hot chocolate and embellished with both amaro and espresso. If you don’t have an espresso machine, use strong coffee instead.
5.0
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4.4
(4.4)
Easy
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5.0
(4.86)
Easy
3.7
(3.67)
4.0
(4.1)
5.0
(5)
Easy