This Creme Brûlée Coffee Syrup recipe is a delicious and easy way to upgrade you’re sweetened coffee game. Not only is this great on coffee, but it goes great with much more, such as ice cream! This syrup is essentially the caramelized sugar you get on top of a creme brûlée, but in syrup form and with vanilla! This recipe is quick, easy, and comes together with only 3 simple ingredients. So if that sounds good to you, then give it a try!
Quick run-down
Okay, so let’s quickly talk about how easy this is, essentially this creme brûlée coffee syrup is a basic simple syrup recipe with a couple of extra steps and the addition of vanilla, that being said it is still very important that you pay close attention during the criminalization stage of this recipe. If you go too far you’ll end up with a bitter and not-so-sweet tasting syrup.
First you add the sugar to a medium sauce pan on medium-high heat. With a rubber or wooden spatula, scrape from the outside of the pan to the middle. Continue this motion going clock-wise around the perimiter of the pan. Eventally you will notice the sugar melting on the bottom of the pan and clumping up.
Continue stirring in that same motion around the whole pan. Eventually, all or most of the sugar should be dissolved and the melted sugar should be a nice amber color. Now you can add the water here, or go a few seconds longer for a darker, slightly more caramelized, and less sweet syrup before adding the water. Either way, immediately remove it from the heat and add the water.
When you add the water, it will bubble, steam, and boil aggressively. Be careful and let it be for a few seconds while it calms down. Once it has calmed down, place it back on the heat, add the vanilla, and stir as it boils for about 3 minutes. That’s it, now it just needs to be cooled and stored in a clean jar. There you have it, Creme Brûlée Coffee Syrup.
How long will this last?
The syrup, if stored in a clean airtight container in the fridge, should be good for about 1 month. You can extend this by storing it in the freezer, but make sure to not use a glass container if you do.
Can I salvage it if the sugar goes too far
Unfortanaly not, best would be to imedatly add the water so eat cleans easier and start over.
Creme Brûlée Coffee Syrup
Ingredients
- 1 Cup Sugar White Granulated Sugar
- 1 Cup Water
- 2 Tsp Vanilla paste or extract
Instructions
- Place a medium saucepan over medium-high heat, add the sugar, and scrape from the edge of the pan to the center, continuing this clockwise around the whole pan until the sugar has melted and achieved an amber color. (view notes above for photos).
- Once the sugar has melted and become a nice amber color, quickly remove it from the heat and add the water. The syrup will rapidly boil and immediately release plenty of steam, just back off until it calms down.
- Once it has settled down, place it back on the heat at medium and add the vanilla paste or extract. Allow it to simmer and boil as you continue to stir for 3 minutes.
- Take it off the heat, and allow it to cool for no less than 10 minutes before pouring it into a jar and storing it in the fridge. Now you can enjoy it in your coffee, tea, ice cream, and many other things!
