Coffee Caramel Custard

A simple dessert recipe for beginners. A classic caramel custard and coffee make an irresistible flavor combination perfect for dinner parties and special occasions.

Today’s recipe is a baked caramel custard recipe simple and easy to make from scratch with no fancy ingredients, equipment or process.

This classic caramel custard is an all time favorite and a must make dessert for any of my dinner parties. But there is always that one person who finds it too eggy. That’s when I started adding coffee to my custard. Caramel custard and coffee works perfect together each and every time!

In a nutshell

So how to bake a creamy smooth caramel custard?

• The slow baking with the water bath allows the custard to cook evenly. This process helps it to have a nice and smooth texture. Learn how to bake in a water bath here.

• When the custard mixture is ready, always filter the milk through a fine mesh to remove any lumps from the eggs and coffee granules if using instant coffee. This helps in achieving a silky texture for the custard.

• For our coffee caramel custard recipe, the custard should be baked until just set. If the custard is under cooked the custard will not hold its shape when unmolding. If the custard is overcooked a layer is formed at the top of the custard which leaves a very unpleasant texture on your tongue.

Do you use freshly brewed, espresso or instant coffee?

This is a very flexible caramel custard recipe. I personally love using freshly brewed coffee for a more fresh and strong flavor. In case you want to use instant coffee, add 2 tablespoons to the milk while it is boiling. If you love espresso add 6 tablespoons.

Just remember the secret to the best caramel custard is to add only your favorite brand and flavor of coffee.

Is the coffee enough in the custard?

It is okay to taste the milk before finally pouring into the ramekins to make sure you are happy with the coffee flavor. If you need it stronger, add another tablespoon of coffee.

How to check if custard is baked?

To check if the custard is baked, it should be barely set on top. When shaken, there should be a tiny wobble in the middle. Remove from oven and let it cool completely.

How to caramelize sugar?

Add ¾ cup of sugar to a pan with 3 tablespoons of water. Simmer on low heat. Do not stir or whisk the sugar while it caramelizes. It makes the sugar crystallize. Just swirl the pan if you think the sugar is dissolving unevenly. Once the caramel is golden brown remove from heat immediately and pour into the ramekins. It is very easy for the caramel to turn from golden brown to burnt caramel.

How to remove from the custard from the ramekins and onto the serving dish?

To remove the custard from the cups let the cups thaw on the counter for 5 minutes. Run a sharp knife around the inside edges of the ramekins.  Now using your fingers, lightly pull the custard inward and away from the edges. Keep repeating this process by rotating the cup until all sides come clean from the edges.

Place a plate on top of the cup. Invert the cup holding the plate to it and give it a slight shake and wait for the magic to happen. The caramel custard should fall onto the serving plate. Scrape any leftover caramel from the cup and onto the custard. Serve chilled with whipped cream.

How to store the coffee caramel custard?

This recipe can be made ahead which makes it ideal to serve for dinner parties and special occasions. The caramel custard can be covered and chilled for a minimum of 6 hours and up to 4 days in their ramekins.

Do you love coffee like I do? Check out my Coffee flavored brownies and  Coffee cheesecake with gooey caramel.

Print Recipe

Coffee Caramel Custard

(3 votes, average: 4.67 out of 5)

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Serves: 6 ramekins

Prep Time: 15 minutes – Cooking Time: 35 minutes

A simple dessert recipe for beginners. A classic caramel custard and coffee make an irresistible flavour combination perfect for dinner parties and special occasions.

Ingredients

• ¾ cup brown sugar
• 3 tablespoons water
• 2 cups lukewarm milk
• 2 tablespoons sugar
• A pinch of salt
• 3 eggs, well beaten
• 5 tablespoons freshly brewed coffee or filter coffee
• 1 teaspoon vanilla essence

Instructions

1

In a pan, add the brown sugar and water.

2

Simmer on low heat until the sugar dissolves. Do not stir. If the sugar cooks unevenly just swirl the pan a bit. When the caramel is golden brown remove from heat and pour around 2 tablespoons of caramel into each ramekins. Set aside until the caramel hardens.

3

Preheat the oven to 170°C (350°F).

4

In a medium sized bowl, whisk the eggs until frothy.

5

Add in the milk, salt, sugar, vanilla and coffee. Whisk until well combined.

6

At this point, taste the milk and check if you are satisfied with the coffee flavor. Or else mix in another tablespoon of freshly brewed coffee.

7

Strain the milk using a fine mesh strainer.

8

Prepare a water bath. Pour the milk and egg mixture into the ramekins and cover with aluminum foil. Arrange them on the water bath.

9

Bake covered for 30 minutes. Remove the aluminum foil and bake for another 5 minutes or until the top layer is just set.

10

Remove the ramekins from the water bath and let the custard cool completely.

11

Cover and chill the caramel custard for a minimum of 6 hours.

12

To remove the custard from the cups let the cups thaw on the counter for 5 minutes. Run a sharp knife around the inside edges of the ramekins. Now using your fingers, lightly pull the custard inward and away from the edges. Keep repeating this process by rotating the cup until all sides come clean from the edges.

13

Place the serving plate on the cup. Invert the cup holding the plate to it and give it a slight shake. The caramel custard should fall onto the serving plate. Scrape any leftover caramel from the ramekin and onto the custard. Serve chilled with whipped cream.