Stay warm and savor the flavors of our Italian restaurant, Dolce Mare, this season with Chef Juliano Cannuscio’s toasty Cappuccino Crème Brûlée–the perfect addition to any holiday menu! 

Cappuccino Crème Brûlée

Yields 6 servings


  • 1pt heavy cream
  • 1/4 cup granulated sugar
  • 4 egg yolks
  • 1/2 tsp Nescafé Instant Coffee
  • 1 vanilla bean, split
  • 1 tbsp Kahlúa
  • 1 cup crushed Biscoff cookies, crushed
  • 12 whole Biscoff cookies, whole

Whipped Cream

  • 1pt heavy cream
  • 1/4 cup 10x sugar
  • 1 tsp vanilla extract


Preheat the oven to 325 degrees. In a pot, bring vanilla bean and heavy cream to a simmer (without boiling). In a large bowl, stir granulated sugar, egg yolks, and instant coffee together. Once the cream is simmered, slowly add cream to the egg mixture constantly stirring (do not add all at once). Strain the crème mixture and place in coffee cups. Place cups in a water bath, with ½ inch water. Bake for 15-20 minutes or until done. Remove from the oven, rest, and place in the refrigerator overnight. 

For the whipped cream, combine cream, vanilla, 10x sugar, and whip until stiff peaks form. Place in a pastry bag.


Place 1 tbsp of crushed cookies on top of crème mixture. Pipe whipped cream on top, and place 2 whole cookies on top for garnish.