Coffee Creme Brulee With Quail Eggs Recipe

a portion of quail egg creme brulee with coffee and vanilla

Fancy a more sophisticated version of a classic dessert? We have a soft spot for creamy desserts with intense flavors and if this awakens your sweet tooth, we’d better get to work! So, how about some quail egg creme brulee with coffee? This is an adaptation of the classic creme brulee recipe that everybody knows and loves.

The sugary cream, glazed with a crunchy crust of perfectly broiled sugar is definitely a mouth-watering treat, but wait until you try this coffee-infused custard sprinkled with brown sugar broiled to perfection! If you follow our instructions we promise you will make a dessert with quail eggs that will impress everyone!

We used a small, flexible plastic bottle to separate the yolks from the whites.

This video shows you 4 ways to do this with chicken eggs. You can use either one of the first 3, as the last is simply not appropriate for the hard-shelled quail eggs.


Quail Egg Creme Brulee With Coffee - A Recipe For A Refined Taste

A creamy, flavorful dessert with a hint of French finesse. Who doesn't like a carefully prepared creme brulee? Here's how to make yours and impress everyone!

Type: Dessert

Cuisine: French

Keywords: quail egg creme brulee, creme brulee with quail eggs

Recipe Yield: 6 servings

Calories: approx. 400 kcal/serving

Preparation Time: PT1H

Cooking Time: PT0H35M

Total Time: PT3H

Recipe Ingredients:

  • ½ cup or roughly 110 g light brown sugar
  • 3 cups or 1 kg heavy cream
  • ¾ cups or approximately 60 g dark-roast, organic coffee beans
  • 1 organic vanilla bean
  • 30 quail egg yolks (you can use up to 40 depending on the cream's consistency)
  • ½ cup or 110 g (you can also use less) granulated sugar

Editor's Rating:

An alternative method to ‘brulee’ the sugar (and the one we used for this recipe) is to use a kitchen torch. Just make sure you don’t actually touch the custard with the flame. Go as near to the sugar as possible and it will start to melt immediately.

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