If you are a coffee lover like me, you are going to enjoy this coffee crème caramel. This is a delicate and super creamy dessert with the sweetness of custard balanced with the bitterness of coffee.
Baking these crème caramels in the water bath is the key to achieving a perfect, luscious consistency.
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Coffee Crème Caramel (Coffee Flan)
Ingredients
Caramel:
- ½ cup granulated sugar - 100 grams
- 4 tbsps water
Custard:
- ⅔ cup whole milk
- 1 cup heavy cream
- 1½ tbsps coarse ground coffee - medium roast
- 1 large egg
- 2 egg yolks
- 4 tbsps granulated sugar
- ½ tsp vanilla extract
- ¼ tsp salt
- Boiling water - for the water bath
Instructions
Make the caramel:
- Preheat the oven to 350°F (177°C).
- Arrange four 4 ounce (½ cup) ramekins in a deep baking pan (the pan will be the water bath).
- Place sugar and water in a medium sauce pan. I use my 8-inch stainless steel frying pan and it works great. Use a spatula and stir them together slightly.
- Heat over high heat. Slowly the mixture will start to bubble. Do not use a spatula or spoon to stir the mixture, but gently swirl the pan once in a while. Keep a close eye on it. After about 5 minutes, you'll see that the color starts to change. When it reaches a deep golden color, take it off the heat.
- Quickly divide the caramel between four ramekins. The caramel will harden once it's poured.
Make the custard:
- Place milk, cream, salt, sugar, salt and ground coffee in a sauce pan. Heat on medium until the sugar is dissolved and the mixture is about to simmer (do not let it boil). Take the pan off the heat and let the coffee steep for 10 minutes.
- In the meantime, Add in the eggs and vanilla extract in a medium bowl. Whisk lightly.
- Bring 4-5 cups of water to the boil (enough to create 1-inch depth in the pan).
- After 10 minutes of steeping, strain the coffee mixture. Then, gradually add it to the eggs while whisking. Do not add more than a little at a time or the eggs will be cooked and chunky.
- Strain the mixture to remove the coffee grounds. Pour it into a pitcher or a liquid measuring cup or any sprouted container so it's easier to pour into the ramekins.
- Pour the boiling water in the pan until it comes halfway up the sides of the ramekins.
- Carefully, place the pan in the preheated oven and bake for about 30 minutes, until the sides are set but the center is slightly jiggly!
- Let the ramekins cool down on a wire rack for 30 minutes, then refrigerate them for 4-8 hours. Overnight is better.
- When ready to serve, take flat knife and run it around the flan to loosen. Invert the flan onto your serving plate. You may need to shake the ramekin to get the flan out.
Video
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