Coffee Lover's Crème Caramel Recipe
Indulge in this elegant twist on a classic dessert, where creamy custard meets rich coffee flavor. This Coffee Lover’s Crème Caramel features a luscious caramel layer topped with a smooth, coffee-infused custard. Perfect for coffee enthusiasts, it's surprisingly easy to make and ideal for both special occasions and everyday treats.
Equipment
- Small
- Medium saucepan
- Fine-mesh sieve
- Large mixing bowl
- Whisk
- Molds for crème caramel
- Deep baking dish
- Measuring Cups and Spoons
- Plastic wrap
- Knife
Ingredients
For the Caramel:
- 100 g granulated sugar
- 30 ml water(2 tbsp)
- 2 g finely ground espresso powder or instant coffee(1 tsp), (optional) (Skip for a lighter caramel)
For the Custard:
- 500 ml whole milk
- 100 ml heavy cream
- 6 g finely ground espresso powder(1 tbsp)
- 1 vanilla bean
- 2 large egg
- 2 large egg yolk
- 100 g granulated sugar
Instructions
- Prepare the Molds:Preheat your oven to 150°C (300°F). Ensure that your molds are clean and dry.
- Make the Caramel:In a small saucepan, combine granulated sugar, water, and finely ground espresso powder.Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns a deep amber color. Be careful not to burn it.Pour the caramel into the bottom of each mold, swirling to coat evenly. Allow it to harden.
- Prepare the Vanilla Bean:Split the vanilla bean lengthwise and scrape out the seeds.Place both the seeds and the pod into a medium saucepan with the milk and cream.
- Make the Custard:Stir finely ground espresso powder into the milk and cream mixture.Heat over medium heat until the mixture is almost boiling. Remove from heat and let it cool slightly. Remove the vanilla pod.In a large mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until light and fluffy.Gradually pour the cooled milk and cream mixture into the egg mixture, whisking constantly to prevent curdling.
- Strain the Custard:Strain the custard mixture through a fine-mesh sieve to ensure a smooth consistency and to remove any lumps or remaining vanilla bits.
- Pour into Molds and Bake:Gently pour the custard mixture into the molds over the hardened caramel.Place the molds in a deep baking dish and fill the dish with hot water halfway up the sides of the molds.Bake in the preheated oven for about 45-60 minutes, or until the custard is set but still slightly wobbly in the center.
- Chill and Serve:Remove the molds from the water bath and let them cool completely.Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.To serve, run a thin knife around the edge of each mold to loosen the custard, then invert onto a plate.
Notes
- Portion Size: This recipe yields 4-5 individual servings. If you prefer to make a larger, single dessert, you can use a larger baking dish and adjust the baking time accordingly. The custard may need a bit more time to set if using a larger dish.
- Caramel Consistency: Ensure the caramel is fully hardened before adding the custard to avoid mixing. If the caramel is too soft, let it cool longer before proceeding.
- Espresso Powder: Finely ground espresso powder or Instant coffee, make sure it is well dissolved in the milk mixture to prevent any gritty texture in the custard.
- Lactose-Free Option: Substitute whole milk and heavy cream with lactose-free alternatives if needed. Check that other ingredients, like granulated sugar, are also lactose-free.
- Chilling Time: The crème caramel must be refrigerated for at least 4 hours, but overnight chilling is recommended for the best texture and flavor.
- Serving Tip: For easy removal, run a thin knife around the edge of each mold to loosen the custard before inverting onto a plate.