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L'OR recipe creme bruleeL'OR recipe creme brulee

The perfect pairing

Coffee Crème Brulee with chocolate, vanilla and chilli 

Who doesn't love Crème Brûlée? The dessert with the caramelised sugar topping which cracks to reveal a creamy delight. Your guests are sure to feel spoiled with this Coffee Crème Brûlée featuring the flavours of chocolate, vanilla and chilli. Have a busy schedule? No worries, it’s easy to make this dessert a day ahead. A classic sweet that’s always a success, we spice it up with chilli to add that little something special to the perfect pairing: coffee and chocolate!

Prep time: 20 minutes

Cooking time: 10 minutes

Cooling time: 2 hours


  • 3g leaves gelatine
  • 5 egg yolks
  • 100g caster sugar + 2 tablespoons
  • ¼ teaspoon chilli powder
  • 400ml heavy cream
  • 2 freshly brewed, ristretto pour, L’OR Colombia capsules
  • 1 vanilla bean, split
  • 60g dark chocolate 70%, roughly chopped


  1. Pour cold water over the gelatine leaves to cover, allow to sit for 5 minutes to soften.
  2. Place egg yolks, sugar and half the chilli powder in a large mixing bowl. Whisk until mixture turns pale yellow and becomes very creamy.
  3. Combine the 2 freshly brewed L’OR Colombia espressos and the heavy cream in a saucepan over high heat, add the vanilla bean and bring to a gentle simmer. Remove pan from heat and slowly add the warm vanilla, coffee and cream to the egg yolk mixture, whisking constantly to blend. Now, pour it all back into the saucepan, put the pan on medium-low heat and, whisking constantly, cook for 1-2 minutes until the custard just begins to simmer.
  4. Immediately take the pan from the heat, use your hand to squeeze the excess water from the gelatine leaves and the whisk the gelatine into the custard. Next, add the chopped chocolate and whisk again until smooth and fully incorporated. Now, add the other 1/8 teaspoon of chili powder (or to taste).
  5. Strain the mixture through a fine sieve and pour into 6 small, heat-proof custard cups or ramekins (about ½ cup per ramekin). Now, just pop your custards into the fridge for at least 2 hours or until ready to serve. Just one more step and your Coffee Crème Brûlée will be ready!
  6. When you’re ready to serve your dessert, sprinkle some of the reserved caster sugar over the top of each custard; if necessary, shake gently side-to-side to even out the layer of sugar. If you have a kitchen blow torch*, use it to melt the sugar and create the iconic, crunchy caramel layer. Once the sugar melts, it will take just a few minutes to harden.

*If you haven’t got a mini blow torch, you can do this in the oven. Just pre-heat your oven grill to the highest setting, shift the rack close to the top of the oven. Put some crushed ice and water in an ovenproof dish large enough to hold your custard cups. After you’ve sprinkled the custards with sugar, set them carefully in the ice water (don’t let it go over the edge!). Now, pop it all into the oven and watch the sugar on top as it caramelises in about 3 to 4 minutes.

Products used

Espresso Colombia

  • Cups 10
  • Intensity 8/13
  • Espresso
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