Classic Coffee Crème Caramel Recipe

Classic Coffee Crème Caramel Recipe

These lightly set coffee custards are served in a pool of caramel sauce. For a richer flavor, make them with half single cream, half milk.

Ingredients : (Serves 6)

600 ml/1 pint/2.5 cups milk

45 ml/3 tablespoons ground coffee

50 g/2 oz/¼ cup caster (superfine) sugar

4 whole eggs

4 egg yolks

Spun sugar, to decorate (optional)


For the caramel sauce:

150 g/5 oz/¾ cup caster (superfine) sugar

60 ml/4 tablespoons water

Method :

Preheat the oven to 160C/325F/Gas 3. To make the caramel suace, gently heat the sugar with the water in a small heavy pan, until the sugar has dissolved. Bring to the boil and boil rapidly until the syrup turns a rich golden brown.


Quickly and carefully, pour the hot syrup into six warmed 150 ml/¼ pint ramekins. To make the coffee custard, heat the milk until almost boiling. Pour over the ground coffee and leave to infuse for about 5 minutes. Strain through a fine sieve into a jug (pitcher). In a bowl, whisk the caster sugar, eggs and yolks until light and creamy. Whisk the coffee-flavored milk into the egg mixture. Pour into the ramekins.


Put the ramekins in a roasting pan and pour in enough hot water to come two-thirds of the way up the sides of the dishes. Bake for 30-35 minutes or until just set. Test by gently shaking one of the custards; it should wobble like a jelly. Remove the custards from the hot water and leave to cool.


Chill the coffee custards for at least 3 hours. To turn out, carefully loosen the sides with a metal spatula then invert on to serving plates. Decorate with spun sugar, if using.


Cook's Tip: To make spun sugar, gently heat 75 g/3 oz/scant ½ cup caster (superfine) sugar, 5 ml/1 teaspoon liquid glucose and 30 ml/2 tablespoons water in a heavy pan until the sugar dissolves. Boil the syrup to 160C/325F, then briefly dip the base of the pan into cold water. Put a sheet of baking parchment on the work surface to protect it. Holding two forks together, dip them into the syrup and flick them rapidly backwards and forwards over an oiled rolling pin. Store in an airtight container until ready to use.

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