Teeccino Creme Brule

Infused Teeccino in milk gives this classic French dessert a toasted note that enhances the burnt sugar glaze, or “brulée”as the French call it, that gives this creamy custard the crunchy texture we all love. Easier to make than it looks and impossible to resist!
Course Dessert


  • 6 egg yolks
  • 2 large eggs
  • 3/4 cups sugar
  • Pinch of salt
  • 1 1/2 cups whole milk 2% is ok
  • 2 3/4 cups whipping cream
  • 3 tbsp Vanilla Nut Teeccino Herbal Coffee grounds
  • Super Fine Sugar


  • Preheat oven to 325 degrees
  • Whip egg yolks, large eggs, sugar and salt in a bowl until light yellow and fluffy
  • In medium sauce pan heat milk, cream and Teeccino grounds over medium high heat until just scalded, do not boil. Reduce heat to simmer for 10-15 minutes
  • Whisk the heated mixture into the egg mixture a little at a time until half of hot milk mixture is incorporated
  • Mix half and half mixture with remaining hot milk mixture and return to stove over medium heat
  • Stir with wooden spoon until slightly thickened, about 6 minutes
  • Strain mixture into 8 x 4 oz ramekins
  • Place ramekins in baking dish just large enough to hold them all and add enough hot water until halfway up the sides of ramekins
  • Cover dish lightly and bake until custard is set but still quivers in center, approximately 35 minutes
  • Remove ramekins from water and refrigerate until completely cool
  • Before serving dish, sprinkle tops of custard with the super fine sugar and use a brulee torch to melt the sugar to a golden brown (If you do not have the torch, preheat your broiler, sprinkle about a tablespoon of super fine sugar onto the custard, broil until top is melted and carmelized, about 35 seconds. Keep close watch as sugar can burn easily)
  • Serve dish while sugar is still warm

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