Coffee creme caramel

Elegant yet surprisingly simple, Coffee Crème Caramel is the kind of dessert that never fails to impress. With its silky smooth custard, delicate espresso flavour, and a glossy layer of golden caramel, it’s a French classic that feels both refined and comforting.

One of the best things about Coffee Crème Caramel is how effortless it is to prepare. Using just a handful of everyday ingredients—milk, eggs, sugar, vanilla, and a touch of coffee—you can create a show-stopping dessert that looks as if it came straight from a French patisserie. The method is simple, but the results are truly irresistible.

This dessert is also ideal for entertaining. Because it needs to be chilled before serving, you can make it a day ahead and unmould just before your guests arrive. The dramatic spill of caramel sauce over the custard makes a striking presentation, while the taste speaks for itself: smooth, lightly bitter, and perfectly balanced with sweetness.

Whether you’re hosting a dinner party, planning a special occasion, or simply craving something refined yet approachable, Coffee Crème Caramel is the ultimate make-ahead dessert that combines ease with elegance.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Course Dessert

Cuisine French

Servings 6 people

Equipment

6 non-stick moulds for creme caramel

Ingredients

for the caramel:
200 g castor sugar
80 g water
for the custard:
2 jumbo eggs
230 g full cream milk
130 g evaporated milk
380 g condensed milk
1 tsp vanilla extract
1 tsp heaped instant coffee
a few coffee beans for decoration (optional)

Instructions

Preheat the Oven:
Preheat your oven to 160°C (320°F).
Make the Caramel:
In a thick-bottomed pan, add 1 cup castor sugar and ⅓ cup water.
Heat gently over low to medium heat without stirring. Swirl the pan if needed, but never stir.
Once the sugar dissolves, increase to medium-high heat and cook until the caramel turns a deep amber colour.
Immediately pour the hot caramel into 6 ramekins or moulds, tilting slightly to coat the base.
Prepare the Coffee Custard:
In a mixing bowl, whisk 2 jumbo eggs until combined.
Add the following and whisk until smooth:
Full cream milk
Evaporated milk
Sweetened condensed milk
Vanilla extract
Instant coffee granules
Let the custard rest briefly so the bubbles can disappear.
Strain the Mixture:
Using a fine sieve, gently pour the custard mixture over the caramel in each ramekin.
This step is crucial for a perfectly smooth Coffee Crème Caramel—don’t skip it!
Bake in a Water Bath:
Place the ramekins in a deep baking dish.
Carefully pour in boiling water until it reaches halfway up the sides of the ramekins.
Cover loosely with aluminium foil.
Bake in the preheated oven for 40–45 minutes, until the custard is just set but still slightly wobbly in the center.
Cool and Chill:
Remove the ramekins from the water bath and allow them to cool to room temperature.
Transfer to the refrigerator for at least 4 hours (overnight is best for flavor and texture).
Unmould and Serve:
To serve, run a thin knife around the edges and invert onto a serving plate.
The golden caramel sauce will pool beautifully around the custard.
Garnish with a coffee bean or a delicate almond tuile—or simply enjoy as is.
✨ Professional Tip: Resting the custard before baking and straining through a fine sieve ensures an ultra-silky texture, the hallmark of a perfect crème caramel.

Keyword Coffee creme caramel