Coffee Cinnamon Creme Brûlée With Chocolate Covered Coffee Beans

Velvety custard infused with the deep, roasted notes of instant coffee and a warm hint of cinnamon creates a sophisticated twist on the classic French dessert. This coffee cinnamon crème brûlée balances the slight bitterness of the brew with a silky, creamy base that feels indulgent without being overly heavy. Each serving is finished with a crackling layer of caramelized sugar that provides a necessary textural contrast to the smooth custard beneath.

The addition of homemade chocolate-covered coffee beans offers a satisfying crunch and an extra hit of espresso flavor that ties the entire dish together. Because the custard needs to set in the refrigerator for several hours, this dessert is a practical choice for dinner parties where you want to have the prep work finished well before your guests arrive.

Pairing the warmth of the spice with the intensity of coffee makes this a thoughtful way to end a meal, especially when served alongside a fresh pot of coffee. The combination of dark and white chocolate on the garnish adds a professional finish that turns a humble ramekin into a standout final course.

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If you love the decadent pairing of rich cocoa and sweet confections, there are plenty of ways to extend the theme beyond this custard. For a simple snack that shares that same sophisticated profile, try making some easy chocolate covered dates, or take it a step further by prepping decadent bounty-style stuffed dates for a perfect afternoon pick-me-up.

Key Ingredients

Heavy whipping cream: This forms the rich, smooth custard base for the creme brulee.
Egg yolks: These provide the necessary structure and thick, creamy consistency for the custard.
Instant coffee granules: These infuse the custard with a bold, aromatic coffee essence.
Cinnamon: This adds a warm, aromatic spice note that complements the coffee.
Sugar: Used both for sweetening the custard and creating the signature caramelized crust.
Vanilla extract: This provides a delicate aromatic depth to the coffee and cinnamon custard.
Roasted coffee beans: These serve as the crunchy, chocolate-coated garnish for the dessert.
Dark and white chocolate: These are melted to coat the coffee beans for a decadent finish.

More Cocoa and Coffee Pairings

Chocolate covered raspberries offer a bright, tart contrast to the deep, roasted notes of our coffee-infused custard.
Chocolate coffee cake is an ideal bake if you want to feature those bold espresso flavors in a comforting, crumbly dessert format.
Coffee chocolate brownies provide a chewy, indulgent alternative that highlights the same classic mocha flavor profile found in this crème brûlée.

Coffee Cinnamon Creme Brûlée With Chocolate Covered Coffee Beans

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Coffee Cinnamon Creme Brûlée Ingredients

Serves 4 (medium ramekins)1 1⁄2 cups heavy whipping cream4 egg yolks1 cup sugar, divided2 1⁄2 tsp instant coffee granules1⁄2 tsp cinnamon1⁄2 tsp vanilla extractBoiling water

Ingredients For Chocolate Coffee Beans

Whole roasted coffee beansWhite chocolateDark Chocolate

Directions

1. Preheat oven to 300 degrees.2. In a small bowl, mix the egg yolks, vanilla and 6 Tbs of sugar, reserving the remaining sugar to top the dessert. Whisk for 1-2 minutes until mixed well.3. Pour 1⁄4 cup cream into a medium bowl. Stir in coffee. Make sure coffee is dissolved. You don’t want the cream to whip. When dissolved, add remaining cream & stir. Fold in egg & sugar mixture.4. Pour into individual ramekins, about 2/3 full. Place the ramekins in a roasting pan.5. Pour the boiling water around the sides of the ramekins until it fills the pan about halfway up on each ramekin. Be careful not to get any water inside your ramekins.6. Bake 40-50 minutes, until not jiggly.7. Make chocolate covered coffee beans. Melt chocolate in a microwave 30 seconds at a time until chocolate is thin. Using a fork, dip your beans into the melted chocolate. Place on parchment paper to harden. If you want larger beans, dip 3 or 4 times, allowing the chocolate to harden in between.8. Remove creme brûlée from oven. Cool 30 minutes.9. Refrigerate at least 5 hours or overnight. Carmelize before serving or up to 4 hours before serving by sprinkling the remaining sugar over the custards & using either a culinary blow torch or placing them briefly under the broiler.

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