The classic Crème Caramel with a hint of coffee goes to a whole new dimension. The rich & smooth texture of this caramel custard will never fail to brighten up your day!
During my last week’s hectic schedule, I was continuously exploring what special to make for Christmas and finally I decided to make this classic Crème Caramel!
But I will be honest with you! My caramel was perfect only on my fourth trial.
This is one recipe which made me so frustrated that it became a do-or-die situation for me.
I became so insane that I couldn’t get a peaceful sleep until and unless I could make a perfect caramel first and then a perfect crème caramel custard which comes out of the ramekin keeping its perfect shape intact. [Oh that’s too many ‘perfect’ is one paragraph!]
Among zillions of recipes of crème caramel on the web, I decided to follow the one from SORTED Food mainly because I loved how their crème caramel came out finally and also the idea of adding coffee was a winner!
This crème caramel had surely caught me!Out of the four, my husband could only manage one and that too after I scooped out a couple of spoons before he could snatch the plate.
Trust me – this is addictive! So don’t make it too often!
- For the caramel
- Granulated/caster sugar – 125 gm
- Water – 2 tbsp
- For the custard
- Milk – 250 ml
- Double cream – 250 ml
- Vanilla extract – 1 tsp
- Instant coffee powder – 1 tsp
- Whole egg – 2
- Egg yolk – 3
- Preheat the oven to 160°C.
- Before starting with the caramel, keep 4 ramekins ready on a deep baking tray.
- Put the water and 125 gms of caster sugar into a small saucepan and bring to a boil, but do not stir. Simmer on a medium heat for about 5 minutes until it turns a brown caramel color. [No matter how tempted you are, DO NOT STIR! I did that mistake three times in a row!]
- Then pour the caramel equally between 4 ramekins. Allow this caramel to cool and set.
- To make the custard, put milk, cream, vanilla and coffee into a saucepan and bring to a boil. Mix until the coffee dissolves. Turn off the heat let it come to room temperature.
- Take a large bowl and whisk the 3 egg yolks, 2 whole eggs and sugar together into it.
- Pour the boiled coffee cream mix slowly over the eggs and whisk continuously until all the cream is incorporated.
- Pour this creamy mixture into the ramekins and fill almost to the top.
- Pour boiling water into the tray around the ramekins, about half way up.
- Place in the oven carefully for 40 minutes until the center is just set and it is firm to touch. Cool to room temperature, cover with Clingfilm and keep in the refrigerator for at least 2 hours to set.
- After couple of hours, run a knife around the inside wall of each ramekin; put a plate upside down on top of the ramekin covering the custard fully and then flip it upside down.
- Give it a firm shake over the plate to release it. Enjoy the smooth and reach coffee crème caramel and enjoy your Christmas!