Cold Brew Coffee Crème Brûlée Pastries
Rich coffee-infused custard encased in flaky pastry, topped with a perfectly crisp caramelized sugar crust.
Ingredients
- 1 sheet puff pastry thawed
- ½ cup heavy cream
- ¼ cup cold brew concentrate
- 3 egg yolks
- ¼ cup granulated sugar plus extra for caramelizing
- ½ tsp vanilla extract
- 1 tbsp cornstarch
- ½ tsp salt
Instructions
- Preheat Oven – Set to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare Pastry – Roll out puff pastry and cut into six circles or squares. Place on a lined baking sheet.
- Bake Pastry – Bake for 15 minutes, until golden and puffed. Cool slightly.
- Make Custard – Heat heavy cream and cold brew in a saucepan until steaming.
- Whisk Yolks – In a bowl, whisk egg yolks, sugar, vanilla, cornstarch, and salt.
- Combine Mixtures – Slowly pour hot cream into the egg mixture, whisking constantly.
- Thicken Custard – Return to low heat, stirring until thick. Remove and cool.
- Assemble Pastries – Spoon custard onto baked pastry shells.
- Caramelize – Sprinkle sugar over the custard and torch until golden and crisp.
- Serve & Enjoy – Let cool for a minute before breaking that perfect sugar crust.
Notes
Nutritional Information (Per Serving)
- Calories: 220
- Total Fat: 13g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Calcium: 5%
- Iron: 3%
- Potassium: 4%
- Vitamin B12: 4%
- Magnesium: 3%
Tips for the Best Pastries
- Chill the custard before assembling for the best texture.
- Use a kitchen torch for an even, crackly caramel layer.
- Extra cold brew? Add a splash to your coffee for a double caffeine hit.
- Pair with strong espresso—because caffeine is never a bad idea.