Soft Baked Coffee Caramel Custard

Name: Soft Baked Coffee Caramel Custard
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: whole milk; instant coffee or espresso powder; heavy cream; whole eggs; egg yolks; granulated sugar for the custard; vanilla extract; fine salt; granulated sugar for the caramel; water

by Admin • 1 hour ago

Prep

20 min

Cook

45 min

Servings

Level

Medium

❤️ 0 Pinterest

A soft custard with a strong coffee aroma paired with the sweet, slightly bitter caramelized sugar, creating an elegant, grown-up flavor sensation in every bite. The texture is silky smooth thanks to slow baking using the water bath technique, so it doesn't crack or turn porous. Perfect as a memorable dinner dessert, especially for true coffee lovers.

🧂 Ingredients

🍽️ Servings: 6

Adjust the servings and the ingredient amounts & nutrition below update automatically.

500 ml whole milk
2 tbsp instant coffee or espresso powder
100 ml heavy cream
3 whole eggs
2 egg yolks
70 grams granulated sugar for the custard
1 tsp vanilla extract
1/4 tsp fine salt
100 grams granulated sugar for the caramel
2 tbsp water

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👩‍🍳 Instructions

1 Make the caramel first: put the granulated sugar and water into a small, thick-bottomed saucepan, cook over medium heat without stirring until the sugar melts and turns a golden brown color. Remove from heat immediately before it burns.
2 Pour the hot caramel into the bottom of 6 ramekins or heat-safe molds, tilting the molds to spread it evenly. Set aside until it hardens.
3 Heat the whole milk together with the coffee powder in a small saucepan over low heat, stirring until the coffee fully dissolves and the milk is just about to boil (do not let it come to a full boil). Remove from heat and let it cool slightly to warm.
4 In a separate bowl, whisk the whole eggs, egg yolks, and granulated sugar gently until well combined. Don't whisk too vigorously to avoid creating too many air bubbles.
5 Pour the warm coffee milk into the egg mixture little by little while continuously stirring gently (tempering technique) so the eggs don't cook suddenly.
6 Add the heavy cream, vanilla extract, and salt, then mix well. Strain the custard mixture through a fine sieve for a truly smooth result with no lumps.
7 Pour the custard mixture into each ramekin that already has the hardened caramel, filling until almost full.
8 Preheat the oven to 160°C (320°F). Arrange the ramekins in a large baking pan, then pour hot water into the pan until it reaches halfway up the sides of the ramekins (water bath/steam-baking technique).
9 Bake for 40-45 minutes or until the custard is set around the edges but still jiggles gently in the center when the pan is shaken.
10 Remove the ramekins from the water bath, let cool at room temperature, then cover and refrigerate for at least 4 hours or overnight until completely chilled and set.
11 Before serving, run a thin knife around the edge of each ramekin, then flip the custard onto a serving plate so the caramel flows over the top.

💡 Tips

• Use real espresso powder for a stronger coffee aroma and a bitterness that balances nicely with the sweetness of the caramel.

• Don't let the milk come to a full boil when heating it with the coffee, as this can cause the milk proteins to break down and make the custard's texture grainy.

• The water bath is essential so the heat spreads evenly and the custard doesn't crack or turn porous like a sponge.

• This custard tastes best when refrigerated overnight before flipping, so the caramel fully soaks in and the custard releases more easily from the mold.