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Coffee Creme Caramel

Nasima Singh
10 minutes
Prep Time
45 minutes
Cook Time
6 People
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ABOUT Coffee Creme Caramel RECIPE

What can be more classic than a Creme Caramel to highlight the egg.

Recipe Tags

  • Medium
  • Baking
  • Dessert

Ingredients Serving: 6

  1. 75-100 gms Sugar (for the caramel)
  2. 1 tsp - Instant Coffee powder
  3. 75 gms Sugar (For Custard)
  4. 2 Whole Eggs
  5. 2 Yolks Only
  6. 500 ml Full cream Milk
  7. 1 tsp Vanilla Essence


  1. For the Custard:
  2. Take milk in a saucepan, and bring it to boil. Add instant coffee powder and mix well.
  3. Meanwhile, cream together sugar, whole eggs and egg yolks.
  4. Add Vanilla essence to the egg and sugar cream mixture.
  5. When the milk comes to a boil, take a ladle full and add it to the egg and sugar mixture and whisk it briskly so as to incorporate it well without curdling the mixture.
  6. Add rest of the milk in small portions and whisking at the same time.
  7. When all the milk is incorporated with the egg and sugar mixture, strain the mixture through a large strainer.
  8. For the caramel:
  9. Take Sugar in a non-stick pan, add a tbsp of water and let it sit on stove on low flame initially and then slowly bring it to medium flame.
  10. At the same time, switch on your oven and preheat at 160 deg Celsius. Also keep ready your moulds or ramekins and heat about a litre of water.
  11. When the sugar has melt and caramelized, switch off the flame and pour caramel in the moulds and swirl around to coat the bottom of moulds evenly.
  12. Method of assembling:
  13. In the caramel coated ramekins, pour the custard mixture.
  14. Place the ramekins in a large baking dish and fill this dish with hot water till half way up to the height of ramekins.
  15. Place baking dish in the oven and bake for about 40-45 minutes on 160 Deg C.
  16. When cooked, remove the dish from the oven, take the moulds out of water and leave them on the counter for cooling. When cooled, put it in the refrigerator to set for a few hours.
  17. To serve, either serve directly in ramekins or de-mould onto a place and serve.
  18. Gently loosen the edges of the pudding and invert a plate over the mould and swiftly upturn the plate and mould holding tightly between both your hands.

Reviews (2)  

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Nasima Singh
Nasima Singh   Oct-20-2016

Anuradha sharma
Anuradha sharma   Oct-18-2016

Beautiful dessert

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