Creme Brulee with a Twist: White Russian Creme Brulee

White Russian Creme Brûlée with Espresso Chantilly, Candied Pecans & Oat Streusel


  • 1 1/4 cup Heavy Cream
  • 1/3 cup Milk (Whole Milk)
  • 1 Vanilla Bean
  • 80 grams Egg Yolks
  • 1/4 cup Granulated Sugar
  • 2 tablespoons Kahlúa (Coffee Liqueur)
  • Raw Brown Sugar (for torching)


  1. Preheat oven to 300F.
  2. In a small sauce pan, combine heavy cream and milk together.
  3. Split open the vanilla bean and scrape off the seeds. Stir in to your cream mixture including the pod. (Because, why not? More vanilla flavor!)
  4. Heat the cream mixture over low to medium heat. (We just want to infuse the vanilla flavor into the cream. Do not boil.)
  5. Turn off the heat and while it rests for a bit, mix together the egg yolks and sugar with a whisk (Warning: Your arms might get tired) or a stand mixer (whisk attachment) until it is light in color. (It will look pale yellow in color like mozzarella cheese and it kinda thickens –obvi I am the worst at describing things which is why I used mozzarella cheese as my reference LOL)
  6. Temper the eggs & cream mixture by slowly adding the cream to the eggs while mixing, starting with a couple of spoons at a time then gradually adding all the cream.
  7. Strain the mixture then add Kahlúa and mix.
  8. Place your ramekins in a deep sided dish or roasting pan and pour mixture into your ramekins.
  9. Carefully add water into your roasting pan filling it halfway up your ramekins and cover your roasting pan with foil or place a sheet tray on top of your roasting pan (I prefer the latter. It’s also a lot easier to check if your custard is done. It also prevents the top of your custard from burning or getting dark).
  10. Bake for 30 mins or until custard sets.

Important Notes:

  • You’ll know your custard is done by gently shaking the custard and they jiggle slightly but firm at the same time.
  • Let your custard COOL completely after baking and CHILL before serving.
  • You’ll need a blow torch.
  • When you’re ready to serve, sprinkle just the right amount of raw brown sugar on top of your chilled custard until it is evenly coated. Get rid of excess brown sugar and then torch away!
  • You can flip your ramekin upside down and gently tap it to get rid of the excess brown sugar.


Yield: 4 | Prep Time: 10 mins | Baking time: 30-45mins

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Made in the Philippines | Currently living in the Sunshine State | Cat Mom | Married to a Chef | Pastry Enthusiast

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