COFFEE CREME CARAMEL

Imagine the most luscious, soft, melt-in-the-mouth dessert laced with a hit of coffee and caramel. You must be thinking that it will take a tedious day of slaving over the stove, a bunch of fancy ingredients and high-tech equipment. But what if I tell you that this Coffee Creme Caramel recipe only uses a handful of pantry staples, has a prep time under ten minutes and is made in the microwave. Too hard to believe right? And this is why you must make this eggless dessert for yourself just to know what I’m saying.

Instead of making the caramel from scratch, you make it in the microwave. And the same goes for the custard. All this while, the bonus is that your house/kitchen will be smelling wonderful too. Once the dessert is chilled and ready to serve, flip it to reveal a glossy caramel top and an indulgent, creamy, sweet and comforting dessert that will keep everybody wondering the amount of time and effort you spent making it.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

• No bake dessert
• Rich coffee flavour
• Easy to make
• Uses staple pantry ingredients
• Very little prep time

INGREDIENTS USED IN MAKING COFFEE CREME CARAMEL

• SUGAR

Sugar is a fundamental ingredient in crème caramel. It is used to create the caramel sauce that coats the bottom of the pudding moulds or dish. The sugar is melted and caramelized, providing a rich, bittersweet layer that complements the creamy custard.

• MILK

Milk forms the base of the custard in coffee crème caramel contributing to its smooth and creamy texture. Full fat milk is preferred for its richness in this recipe.

• COFFEE

The use of coffee in coffee crème caramel adds a deep, rich layer of flavor that transforms the traditional dessert into something truly special. Instead of just being sweet, the coffee brings a subtle bitterness that balances the caramel’s sugary notes creating a more complex taste.

• CUSTARD POWDER

In eggless recipes, custard powder can serve as a substitute for eggs, providing structure and thickening without the need for egg yolks. This makes it an ideal ingredient for vegan or egg-free versions of crème brulee. Custard powder contains cornstarch, which acts as a thickening agent when mixed with milk or cream and heated. Custard powder helps thicken the custard mixture, giving it a creamy and smooth consistency similar to traditional custard made with eggs.

EQUIPMENTS USED IN MAKING COFFEE CREME CARAMEL

Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.

Whisks and spatulas are always useful while baking.

You also need a few mixing bowls to combine the crème caramel mixture & ramekins to set them.

A microwave to cook the coffee creme caramel in.

RELATED RECIPES FROM THE BLOG

1. CREME CARAMEL
2. CREME CARAMEL PUDDING
3. EGGLESS MANGO CREME BRULEE

TIPS TO MAKE COFFEE CREME CARAMEL

1. Keep an eye on the caramel while making it. Ensure it does not burn as that will affect the flavour of the entire dessert.
2. Use full fat milk for making the custard mixture as this will lend a more indulgent and creamy texture to the custard and lend it richness.
3. Allow the pudding to chill in the fridge for a minimum of 3-4 hours as this will enhance the flavours and allow the caramel and custard to meld with each other for a more cohesive taste.
4. Run a knife around the edges of the mould or loosen the edges with your fingers gently before unmoulding to avoid breakage and for a clean and intact presentation.

COFFEE CREME CARAMEL

 

Save Print

Ingredients

• FOR THE CARAMEL (makes 2 ramekins)
• 2 tbsp sugar
• 2 tsp water
• FOR THE PUDDING
• 1 + ¼ cup milk
• 2 tbsp sugar
• 1 tbsp coffee powder
• 2 tbsp custard powder

Instructions

1. Add 1 tbsp sugar and 1 tsp water to each microwave safe ramekin and microwave it for 2 minutes in 30 second bursts until the sugar caramelises.
2. In a bowl, add milk, sugar, coffee, custard powder and whisk well.
3. Microwave this for 4 minutes mixing well after each minute until the mixture thickens.
4. Transfer the thickened mixture in the ramekins with the set caramelised sugar and refrigerate for 3-4 hours or until the pudding sets completely.
5. Carefully demould the pudding once set and serve chilled.

3.5.3251

If you like my Coffee Creme Caramel recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!