Recipe: Cold Brew Crème BRÛlée by Food Steez

With the Holiday’s upon us, feelings of joy, cheeriness, love and just a little extra pressure to find that perfect gift or recipe swirl around us. Why not solve both at once, with coolgear BRU, gifted with a Crème BRÛlée recipe card! Solve all your caffeine kickstarter needs with this single serve, at-home brewing system, designed to give you sweet and smooth iced coffee. This serves as the perfect gift for the coffee-lover in your life; pair it with our amazing Cold Brew Crème BRÛlée recipe, crafted by Food Steez, and the whole family will be sending you thank you cards!

Food Steez strives to re-define the term “food blog” with easy recipes and high-end videos; their flavorful recipes and drool-worthy videos are sure to leave you with food inspo, and hunger pains. We teamed up with Food Steez to create an easy, delicious, Cold Brew Crème BRÛlée, using coffee made with coolgear BRU. Purchase your coolgear BRU today and download your recipe card here!

Coffee Syrup:

  • 2 cups cold brew coffee (brewed from Coolgear BRU)

Crème BRÛlée Custard:

  • 2 cups half-and-half
  • 6 large egg yolks
  • 1⁄2 cup granulated sugar
  • 1 teaspoon vanilla


  • 2-3 tablespoons granulated sugar, divided


  1. Before hand: Brew Cold Brew coffee in your coolgear BRU for 1 1/2 hours to up to 10 hours overnight. Brew times will vary depending on your preference in taste.
  2. In medium saucepan, bring cold brew coffee to a boil and then reduce heat to medium high and let simmer until it is reduced to half (about a 1/2 cup). Remove from heat; set aside.
  3. Preheat oven to 300°F.
  4. In microwave-safe measuring cup or bowl, heat half-and-half just to a simmer in microwave (or in medium saucepan over medium-high heat); do not boil. Meanwhile, in large bowl, whisk together egg yolks and 1⁄2 cup sugar.
  5. Very slowly, whisk a small amount of hot half-and-half into egg mixture to temper eggs. Do not add the half-and-half all at once. Be sure to incorporate it in batches little by little. Continue to slowly whisk the half-and-half into the egg mixture. Stir in vanilla and reserved coffee syrup.
  6. Strain mixture through a fine-mesh sieve into a large measuring cup or bowl. Pour into 3 (4 oz.) ramekins or custard cups, evenly dividing. Place ramekins in a baking pan. Carefully add very hot water to baking pan (do not spill into custard) so water level is half way up sides of ramekins.
  7. Bake about 1 hour, or until center of custard is just set but still jiggles or quivers. Remove baking pan from oven; place individual custards on wire rack to cool completely. Cover ramekins and chill for 4 hours.
  8. Place uncovered ramekins on baking sheet. Use a paper towel to dab away any moisture on top of custard. Evenly sprinkle 1-2 teaspoons sugar on top of each custard. Using a small blowtorch several inches from top of custard, evenly melt and brown the sugar by moving flame back and forth to create a crisp, caramelized topping.

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