Easy Make-head Vietnamese Coffee Crème Brulee


  • 1 cup, heavy cream
  • 1 cup half-and-half
  • 4 large egg yolks
  • 1 tsp vanilla
  • ¼ cup dark roast coffee grounded coarsely
  • (300 ml) can sweeten condensed milk
  • A pinch of salt
  • ½ cup granulated sugar for tops


  1. Place 6 (3 ½ oz.) ramekins in a baking dish. Set this aside. Begin by preheating the oven at 325°
  2. Heat the heavy cream, half-and-half, and ground coffee in a heavy bottom saucepan with medium-high heat. Once simmering, remove from heat. Let it steep for 15 mins. and strain through a fine sieve.
  3. Whisk egg yolks and condensed milk until pale yellow. Add salt and vanilla extract. Strain it again. Ladle to 6 ramekins evenly.
  4. Fill the baking pan with ½ inch boiling water and bake for up to 35 mins until set edges but the jiggly center. Let cool on the wire rack. Chill for 2 hours or overnight.

When served, sprinkle 1 tbsp. Of sugar over the top one crème Brulee at a time. Melt the sugar with a kitchen blowtorch until golden and bubbly. This recipe makes 6 servings.

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