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Crème Brùlée Cubico Coffee

12 November 2015

Crème Brùlée might already be the single most delicious dessert ever conceived. Now imagine what’ll happen when you make it with Cubico Coffee! This amazing recipe will take your dessert experience to new heights.



  • 2 cups heavy whipping cream, divided
  • 1/4 cup Full City Cubico Coffee whole bean of choice, crushed with mallet in plastic bag
  • 1 cup sugar, divided
  • 1/2 cup water
  • 2 cups half and half
  • 8 large egg yolks
  • 1/4 teaspoon salt
  • 8 teaspoons raw sugar


  1. In a small saucepan bring 1 cup cream and crushed Cubico Coffee whole beans to simmer. Remove from heat and let it rest for 30 minutes. Preheat oven to 325°F.
  2. Over low heat, stir 2/3 cup sugar and 1/2 cup water until sugar dissolves. Increase heat and bring to boil until syrup is deep amber.
  3. Remove saucepan form heat and add remaining 1 cup whipping cream, stir until caramel is smooth. Add in half and half.
  4. Strain Cubico Coffee infused cream into the caramel mix.
  5. In a large bowl blend yolks, salt, and remaining 1/3 cup sugar. Gradually whisk in Cubico Coffee and caramel cream mixture.
  6. Arrange custard cups in roasting pan. Add warm water to roasting pan to come halfway up sides of custard cups. Pour Cubico Coffee and caramel cream mixture into custard cups.
  7. Bake for about 65 to 70 minutes. Once ready transfer to a refrigerator. Chill until cold, at least 3 hours.
  8. Sprinkle 1 teaspoon of raw sugar to ever custard. Use a kitchen torch until sugar topping melts and browns. Refrigerate until sugar topping hardens. Serve cold and enjoy!. 

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