Crème Brûlée
A rich crème brûlée coffee creamer with creamy custard, caramelized sugar, warm vanilla, and a smooth dessert-style finish. Basically, fancy coffee-shop energy without needing a tiny torch and a dramatic French accent.
Ingredients
2 cups heavy cream
2–3 tablespoons turbinado sugar, or regular sugar
1 tablespoon custard powder
1 teaspoon caramel extract
1 teaspoon vanilla extract
Pinch of salt
Instructions
Heat the base — Warm the heavy cream in a saucepan over low-medium heat. Do not boil.
Make a slurry — In a small bowl, whisk the custard powder with 3–4 tablespoons of cold cream until smooth.
Combine — Whisk the slurry into the warm cream. Add the turbinado sugar and stir until dissolved and slightly thickened, about 2–3 minutes.
Flavor — Remove from heat. Stir in the caramel extract, vanilla extract, and a pinch of salt.
Cool & store — Let cool, then pour into a glass bottle or jar. Refrigerate and shake before using.
Tips
Use a slurry to avoid lumps.
Turbinado sugar adds a deeper caramel flavor.
Adjust sugar to taste.
Keep the heat gentle; custard powder likes to clump when it feels threatened.
Creamsmiths Notes
This one is rich, smooth, and custard-forward, with caramel and vanilla giving it that classic crème brûlée vibe. The turbinado sugar helps bring in a deeper caramelized-sugar note, while the pinch of salt keeps the sweetness balanced.
Pairs especially well with a smooth, balanced medium-body coffee.