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Creme Brulee with Mocha Espresso Sauce
Makes 6 Servings
*8 egg yolks
*1/3 cup granulated sugar
*2 cups heavy cream
*1 teaspoon vanilla extract
*1 jar Stonewall Kitchen Mocha Espresso Sauce
*1/4 cup granulated sugar (for the tops)
1Heat oven to 350F degrees.
2In a large bowl, whisk together the yolks and 1/3 cup sugar until thick and pale yellow. Add cream and vanilla and whisk until well blended. Strain into a large bowl and skim any bubbles or foam.
3Place about 1 tablespoon of Mocho Espresso Sauce in each of 6 ramekins. Add custard mixture to each of the ramekins and place in a water bath.
4Bake until set around the edges, but a little loose in the center, about 40 to 50 minutes. Remove from oven and cool in the water bath. Chill for at least 2 hours.
5To serve, sprinkle about 2 teaspoons of sugar on each ramekin. Use a small torch or your broiler to melt sugar. Re-chill for a few minutes before serving.
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