Imagine making a coffee crème caramel right in your *kadhai*, turning a simple home kitchen tool into something special. It’s the kind of dessert that feels fancy but is easy to make.
The custard is a mix of milk, eggs, cream and a hint of coffee, whisked together until smooth.
Instead of baking, you steam it in the Kadhai, letting the rich coffee aroma fill the kitchen. When it’s ready, you flip it out to reveal a glossy caramel top, and each bite is creamy, sweet, and comforting—just the kind of dessert you’d proudly serve to friends and family.
WHAT YOU’LL LOVE ABOUT THIS
- No oven dessert
- Rich coffee flavour
- Easy to make
- A showstopper dessert
INGREDIENTS USED IN MAKING COFFEE CRÈME 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 molds 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 crème caramel, contributing to its smooth and creamy texture. The choice of milk can vary, whole milk is often preferred for its richness.
CREAM
Fresh cream adds a luxurious richness to the custard, enhancing its velvety consistency. The creaminess from cream contributes to the decadent quality of crème caramel. It is a key ingredient that elevates the overall texture and mouthfeel, making each spoonful a delightful experience.
CONDENSED MILK
Condensed milk is a sweetened, concentrated form of milk that plays a crucial role in both sweetening and thickening the custard. Its high sugar content contributes to the dessert’s sweetness, while its thick consistency helps achieve the desired creaminess.
EGGS
The role of eggs in creme caramel is fundamental, as they contribute to both the texture and flavor of this classic dessert.Eggs serve as the primary binding agent, helping to create the smooth, creamy custard base that is characteristic of creme caramel. Eggs play a crucial role in achieving the signature golden hue of creme caramel.
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.
EQUIPMENTS USED IN MAKING CRÈME CARAMEL
A few kitchen staples that should always be there in the kitchen are mentioned below.
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.
A kadhai is required to steam the pudding.
You also need a few mixing bowls to combine the crème caramel mixture.
A 6 inch heatproof round dish to make the crème caramel mixture.
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TIPS TO MAKE COFFEE CRÈME CARAMEL
- Pay close attention when caramelizing the sugar. Ensure it reaches a golden-brown color without burning, as this will influence the flavor of the entire pudding.
- Use cream for a more indulgent and creamy texture. The cream contributes to the richness of the pudding, enhancing its overall mouthfeel.
- Bake the pudding in a water bath for even cooking and to prevent cracking. The gentle heat helps the custard set gradually, resulting in a smoother texture.
- Allow the pudding ample time to chill in the refrigerator, preferably overnight. This enhances the flavors and allows the caramel to meld with the custard for a more cohesive taste.
- Run a knife around the edges of the pudding before unmolding to ensure a clean and intact presentation. Take your time to avoid any breakage during this step.
- ½ cup sugar
- 2 tbsp water
- ⅓ cup hot milk
- 1 tbsp coffee
- ½ cup cream
- ⅓ cup condensed milk
- 2 eggs
- Spread castor sugar in an even layer on a heavy bottomed sauce pan set over medium heat.Add water on top and without stirring let it cook until the sugar melts.It’ll slowly start caramelising and getting a golden amber colour.This will take around 7-8 minutes.
- Carefully and immediately pour the caramel into a heat proof 6 inch round dish. Swirl it around to cover all the corners before the caramel set and hardens.
- While the caramel cools, combine hot milk and coffee together.
- Once the coffee dissolves , add in cream, condensed milk and eggs.Give it a good whisk and combine everything together.
- Strain this mixture over the cooled caramel using a sieve. This will ensure that there are no air bubbles in the custard and it is smooth all around.
- To steam the creme caramel, place a kadhai on low-medium heat and add water upto 1 inch in the kadhai.
- Place a small stand in the centre. Cover the dish with foil paper and carefully place on top of the stand and cover it with a lid.
- Cook the coffee crème caramel for 50 minutes.
- Once cooked, carefully take it out and refrigerate overnight.
- Once the coffee crème caramel is set, place a serving dish over it, invert the dish to demould and serve.
If you like my coffee crème caramel recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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