This specialty coffee crème caramel is a refined twist on a timeless French dessert. Smooth, silky, and delicately flavored, it blends the gentle bitterness of caramel with the deep, aromatic notes of espresso for an elegant and comforting finish.
Why You’ll Love This Recipe
It elevates a classic dessert with the richness of specialty coffee
The texture is perfectly smooth and melt-in-the-mouth
Simple and approachable, even for beginner cooks
Made with a short list of everyday ingredients
Can be prepared in advance, perfect for entertaining
The coffee adds a sophisticated and modern touch
Ideal for coffee lovers and dessert enthusiasts alike
Elegant enough for guests yet easy enough for everyday treats
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the caramel
150 g granulated sugar
For the custard
500 ml semi-skimmed milk
60 ml espresso coffee (2 double espressos of 30 ml each)
2 large eggs
25 g granulated sugar
1 sachet vanilla sugar (about 7.5 g)
Directions
Preheat the oven to 135°C.
In a heavy-bottomed saucepan, melt the 150 g of sugar over medium heat without stirring until a golden caramel forms.
Immediately pour the caramel evenly into the bottoms of 4 ramekins and allow it to cool at room temperature.
Brew the espresso and set it aside.
Heat the milk in a saucepan until it just begins to simmer, then remove from the heat and stir in the espresso.
In a mixing bowl, whisk together the eggs, 25 g sugar, and vanilla sugar until smooth.
Gradually pour the hot coffee-infused milk into the egg mixture, whisking gently to avoid curdling.
Divide the custard evenly among the ramekins, pouring it over the set caramel.
Place the ramekins in a baking dish and pour boiling water around them to create a water bath.
Bake for 20 minutes.
Remove from the oven, let cool completely, then refrigerate for at least 2 hours before serving.
Servings and timing
Servings
This recipe makes 4 individual servings.
Preparation time
15 minutes
Cooking time
20 minutes
Cooling and chilling time
About 2 hours
Total time
Approximately 2 hours and 35 minutes
Variations
Use whole milk for a richer, creamier texture
Add a pinch of cinnamon or cardamom for a subtle spice note
Choose a darker roast coffee for a stronger flavor
Use decaffeinated espresso for a milder version
Top with a small spoon of lightly whipped cream before serving
Storage/Reheating
Store the specialty coffee crème caramel covered in the refrigerator for up to 2–3 days.
This dessert is meant to be served chilled and does not require reheating. Reheating is not recommended, as it may affect the smooth texture.
FAQs
Can this dessert be made ahead of time?
Yes, it is ideal to prepare it a day in advance, as chilling improves both texture and flavor.
What type of coffee works best?
A well-balanced specialty espresso is ideal, but any high-quality espresso will work.
Can I use plant-based milk?
Yes, though the texture will be slightly different. Almond or oat milk are good options.
How do I avoid bubbles in the custard?
Mix gently and avoid vigorous whisking when adding the hot milk.
Why is a water bath necessary?
The water bath ensures gentle, even cooking and a smooth custard.
Is it normal for the caramel to harden?
Yes, this is normal. It will soften and partially melt during baking.
Can the crème caramel be unmolded?
Yes, after full chilling, run a knife around the edges and invert carefully.
Can the sugar be reduced?
You may slightly reduce the sugar in the custard, but the caramel requires the full amount.
How do I know when it’s cooked?
The custard should be set around the edges with a slight wobble in the center.
Can I double the recipe?
Yes, simply use more ramekins and a larger baking dish without changing the baking time.
Conclusion
Specialty coffee crème caramel is a simple yet sophisticated dessert that brings together classic comfort and refined coffee flavor. Easy to prepare and always impressive, it is the perfect ending to any meal, especially for those who appreciate the depth and elegance of coffee-infused desserts.
This specialty coffee crème caramel is a refined version of the classic French dessert, combining silky smooth custard with aromatic espresso and rich caramel. It’s elegant, easy to make, and perfect for coffee lovers.
Author:Sophia
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:2 hours 35 minutes
Yield:4 servings
Category:Dessert
Method:Bain-marie
Cuisine:French
Diet:Vegetarian
Ingredients
150 g granulated sugar (for the caramel)
500 ml semi-skimmed milk
60 ml espresso coffee (2 double espressos)
2 large eggs
25 g granulated sugar (for the custard)
1 sachet vanilla sugar (about 7.5 g)
Instructions
Preheat the oven to 135°C.
In a heavy-bottomed saucepan, melt 150 g sugar over medium heat without stirring until a golden caramel forms.
Quickly pour the caramel into 4 ramekins, dividing evenly. Let cool at room temperature.
Brew the espresso and set aside.
Heat the milk in a saucepan until just simmering. Remove from heat and stir in the espresso.
In a mixing bowl, whisk together eggs, 25 g sugar, and vanilla sugar until smooth.
Gradually whisk the warm coffee-milk mixture into the egg mixture, stirring gently to avoid curdling.
Pour the custard over the set caramel in the ramekins.
Place the ramekins in a baking dish and pour boiling water around them to create a water bath.
Bake for 20 minutes or until custard is set with a slight wobble in the center.
Remove from oven, let cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
Use whole milk for a richer texture.
Mix gently to avoid bubbles in the custard.
The caramel will harden but soften again during baking.
Serve chilled and unmold carefully after full cooling.
Best made a day ahead for optimal flavor and texture.
