Wade Murphy's coffee & salted caramel crème brûlée
Updated / Monday, 27 Apr 2026 17:39
Wade Murphy's coffee & salted caramel crème brûlée
Ingredients
400ml whipping cream
100g crème fraîche
30g roasted coffee beans, cracked
1 vanilla pod or ½ tsp vanilla extract
135g caster sugar
145g egg yolks
1½ tsp sea salt
Brown sugar, for brûlée topping
6 amaretti biscuits, to serve
Method
Preheat oven to 90°C.
Heat cream in a pot with vanilla and cracked coffee beans until just boiling. Cover and infuse for 30–45 mins, then strain.
Place caster sugar in a heavy pan over high heat and allow to melt into a deep amber caramel — do not stir.
Carefully pour in the warm infused cream and whisk well until smooth. Leave to cool slightly.
In a bowl, whisk egg yolks, then stir in crème fraîche. Gradually whisk in the caramel cream mixture.
Add sea salt to taste and pour into a jug.
Divide between 6 ramekins, filling three-quarters full.
Bake for 40–60 mins until just set with a slight wobble in the centre. Cool completely, then chill.
Before serving, dust with brown sugar and caramelise with a blowtorch until crisp and golden 🔥 Serve with amaretti.
Chef's Top Tip
The secret to perfect crème brûlée is patience — a gentle bake and a good chill give you that ultra-smooth, luxurious texture every time.
