Coffee Caramel Custard Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COFFEE CUSTARD



Coffee Custard image

Espresso paired with chocolate produces a soothing mocha custard -- delicious warm or chilled.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

Unsalted butter, melted, for custard cups
1 cup heavy cream
1/2 cup milk
2 tablespoons instant espresso powder
3 large egg yolks
1 large whole egg
1/4 cup sugar
1 teaspoon pure vanilla extract
Pinch of salt
1 ounce shaved chocolate, for garnish (optional)

Steps:

  • Place a roasting pan 3/4 full of hot water in an oven heated to 300 degrees. Brush four 6-ounce custard cups with melted butter. Set aside. Combine the cream, milk, and espresso in a small saucepan over medium heat and bring almost to a simmer. Remove from heat and set aside.
  • Whisk together egg yolks, whole egg, sugar, vanilla, and a pinch of salt in a medium bowl. Add a little of the hot milk mixture to the egg mixture, and whisk well. Add the remaining milk mixture, and whisk again to combine well. Strain mixture through a sieve. Pour into the custard cups, and place in water bath in the oven, making sure that the water comes 3/4 of the way up sides of cups. Bake until the custard is set, about 35 minutes.
  • Remove from the oven and water bath. Cool for about 20 minutes. Loosen custards with a knife. Invert onto serving dishes; top with chocolate. Alternatively, refrigerate, and turn out when needed.

EASY CARAMEL CUSTARD



Easy Caramel Custard image

A yummy, caramel-covered custard that's super-easy to make and fun for the whole family to eat! Special thanks to 'Cooking with dog!'

Provided by Cooking with a cat

Categories     Desserts     Custards and Pudding Recipes

Time 2h5m

Yield 4

Number Of Ingredients 6

1 tablespoon water
¼ cup white sugar
1 tablespoon hot water, or as needed
1 cup milk
5 tablespoons white sugar
2 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
  • Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan.
  • Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 31.2 g, Cholesterol 97.9 mg, Fat 3.7 g, Protein 5.2 g, SaturatedFat 1.5 g, Sodium 60.2 mg, Sugar 31.1 g

COFFEE CRèME CARAMEL



Coffee Crème Caramel image

Opposites attract in this elegant Valentine's Day dessert: while the vanilla custard is delicate and creamy, the espresso-inflected caramel sauce comes on with stronger flavors. One silky spoonful, and you'll agree they bring out the best in each other.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h5m

Number Of Ingredients 6

3/4 cup sugar
1/4 teaspoon plus a pinch kosher salt (we use Diamond Crystal)
1 tablespoon espresso or strongly brewed coffee
1/2 vanilla bean, split, or 1 teaspoon vanilla extract
1 cup half-and-half
2 large eggs, plus 1 large yolk

Steps:

  • In a small saucepan, stir together 1/4 cup sugar, pinch of salt, and 1 tablespoon water. Cover and cook, without stirring, over medium heat until sugar has dissolved and mixture is bubbling, about 2 minutes. Remove lid; continue to cook, swirling occasionally, until amber, about 2 minutes more. Remove from heat; carefully stir in coffee (mixture will bubble).
  • When bubbling subsides, pour caramel into a 3-cup ceramic dish, or divide between two 4-inch ramekins. Tilt to completely coat bottom and halfway up sides. Let cool completely at room temperature, about 30 minutes.
  • Preheat oven to 325°F. Scrape vanilla seeds into a clean small saucepan; add vanilla pod, half and half, and 1/4 cup sugar. Heat over medium until bubbles form around edges; remove from heat. In a bowl, whisk together eggs and yolk, and remaining 1/4 cup sugar and 1/4 teaspoon salt. Slowly whisk into hot half-and-half mixture. Strain through a sieve.
  • Pour into dish coated with caramel. Place in a roasting pan on center rack of oven; add boiling water to reach halfway up sides of custard dish. Bake until custard is set around edges and still slightly jiggly in center, 35 to 40 minutes.
  • Remove dish from water bath and let cool completely, then refrigerate, uncovered, at least 2 hours and up to overnight. Run a thin, flexible knife around edge of crème caramel to release it. Place a serving plate on top, flip to unmold, and serve.

FLAN DE CAFE (COFFEE CARAMEL CUSTARD)



Flan De Cafe (Coffee Caramel Custard) image

Provided by Joan Acocella

Categories     dessert

Time 2h

Yield Six to eight servings

Number Of Ingredients 7

3/4 cup sugar, plus 1/2 cup
1 quart milk
Pinch salt
1/2 teaspoon vanilla extract
2 tablespoons instant coffee powder (not decaffeinated)
4 eggs
2 egg yolks

Steps:

  • In a small, heavy frying pan, heat the 3/4 cup sugar over medium-low heat until it begins to dissolve. Shake the pan slightly, but do not stir, until all the sugar has melted, about 10 minutes. Increase the heat and stir the sugar as it begins to bubble and take on color.
  • When the sugar is a dark, caramel color, pour into a 6-cup charlotte mold or souffle dish and quickly turn in all directions, tipping the mold or dish from side to side until the surface -- the bottom -- and about 2 inches up the sides is lightly coated with the caramel. If the caramel thickens before it reaches this point, then heat the mold over a low flame until the caramel runs more smoothly.
  • Preheat the oven to 325 degrees.
  • Place the milk, salt and remaining 1/2 cup sugar into a heavy saucepan. Bring to a simmer and stir to dissolve sugar. Continue boiling -- being careful the mixture doesn't boil over -- until the milk has reduced by about half a cup, about 20 minutes. Stir in the vanilla extract and coffee powder, and set aside to cool.
  • In a separate bowl, beat the eggs and yolks together; when the milk is tepid, stir the eggs into the milk. Pour through a strainer into the prepared mold or dish; set in a hot-water bath and bake in the lower third of the oven for 1 to 1 1/2 hours, or until custard is set and a knife comes out clean; cooking times vary with the depth of the mold. Set aside to cool completely before refrigerating; the flan should be served chilled. To unmold, carefully insert a blunt, thin metal spatula around the rim of the custard and gently tip the mold from side to side to see if it is loose. If the caramel on the bottom of the pan has hardened, place in a pan of hot water to loosen and test again. Unmold into a serving dish.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 7 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 122 milligrams, Sugar 37 grams, TransFat 0 grams

BAKED CARAMEL CUSTARD



Baked Caramel Custard image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 6

1/2 cup brown sugar
2 cups skim milk
1/4 cup sugar
1/8 teaspoon salt
3 eggs, beaten
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Melt brown sugar in a saucepan over medium heat until it turns to liquid and begins to caramelize. Pour into 6 custard cups, shaking cups to make sure the sugar is evenly distributed. Don't touch the sugar because it will be very hot.
  • Mix the remaining ingredients together and pour into each custard cup. Fill a large baking pan with 1-inch of hot water. Place custard cups in the water bath and bake for about 45 to 50 minutes, or until just set. Cool in the baking pan until they reach room temperature. Remove from water bath and chill. To serve, quickly turn each cup over onto an individual serving plate. The sugar will have turned into a delicious syrupy glaze. For an extra treat, serve with fruit and whipped cream.

COFFEE-CARAMEL CREME BRULEE



Coffee-Caramel Creme Brulee image

Recipe from Bon Appetit, March, 2009 which says that the custard in this creme brulee tastes just like a rich caramel cappuccino. Posted for ZWT 8 - France.

Provided by DailyInspiration

Categories     < 4 Hours

Time 2h

Yield 8 serving(s)

Number Of Ingredients 8

2 cups heavy whipping cream, divided
1/4 cup dark-roast coffee beans, crushed with a mallet in plastic bag (French Roast, about 3/4 oz)
1 cup sugar, divided
1/2 cup water
2 cups half-and-half
8 large egg yolks
1/4 teaspoon salt
8 teaspoons raw sugar (turbinado sugar)

Steps:

  • Bring 1 cup cream and coffee beans to a simmer in a heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
  • Preheat oven to 325 degrees F. Stir 2/3 cup sugar and 1/2 cup water in a heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to a boil, brushing down sides of pan with a wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
  • Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
  • Arrange 8 (2/3 - 3/4 cup) ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of cups.
  • Bake custards until just set in center, 65-70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
  • Sprinkle top of each custard with 1 teaspoons raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternate method - preheat broiler. Arrange custard cups on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.

Nutrition Facts : Calories 451.7, Fat 33.5, SaturatedFat 19.7, Cholesterol 288.4, Sodium 129, Carbohydrate 34.1, Sugar 29.4, Protein 5.7

More about "coffee caramel custard recipes"

COFFEE CRèME CARAMELS RECIPE - BBC FOOD
coffee-crme-caramels-recipe-bbc-food image
Method. Heat the oven to 150C/130C Fan/Gas 2. Have ready four ovenproof ramekins. Put the coffee, caster sugar and milk in a saucepan and bring gently up to simmering point, stirring occasionally ...
From bbc.co.uk


HOME CHEF SERIES: A COFFEE CARAMEL CUSTARD TO TREAT …
home-chef-series-a-coffee-caramel-custard-to-treat image
2020-07-23 Coffee Caramel Custard (makes 4 servings) Ingredients: For Caramel Syrup: 1 cup granulated Sugar. 2 tbsp water. For Custard: 2 cups Milk. 1 tbsp Instant Coffee Powder. ¼ tsp Cinnamon powder. 2 eggs. 2 tbsp …
From grazia.co.in


COFFEE CRèME CARAMEL RECIPE | BON APPéTIT
coffee-crme-caramel-recipe-bon-apptit image
2019-06-01 Preparation. Step 1. Combine milk, coffee, lemon zest, and ½ cup sugar in a small saucepan. Scrape in vanilla seeds; add pod. Bring to a gentle simmer over medium heat.
From bonappetit.com


FLAN DE CAFE (COFFEE CARAMEL CUSTARD) - DELISH D'LITES
2018-12-10 Preheat your oven to 350F. Melt the sugar with 1/2 cup of water in a saucepan. …
From delishdlites.com
Reviews 3
Category Dessert
Servings 12
Total Time 2 hrs 5 mins


COFFEE CARAMEL CUSTARD - KITCHEN THRILLS
2019-06-07 1. In a pan, add the brown sugar and water. 2. Simmer on low heat until the sugar …
From kitchenthrills.com
4.5/5 (2)
Level Easy and straight forward
Servings 6
Texture Creamy, smooth, melt in your mouth pudding.


COFFEE CARAMEL CUSTARD PUDDING - YOUTUBE
Here is a recipe of coffee caramel custard pudding. The basic recipe of caramel custard...
From youtube.com


HOPJESVLA (DUTCH COFFEE CUSTARD) - TARA'S MULTICULTURAL TABLE
2020-10-07 In a medium bowl, whisk together the milk, coffee, and instant coffee granules …
From tarasmulticulturaltable.com


VIETNAMESE COFFEE CREME CARAMEL — EVERYDAY GOURMET
2022-06-14 Cook Time 1 hour + setting time. Servings 4. Ingredients. Caramel. 80g palm …
From everydaygourmet.tv


HOPJEVLA RECIPE - CLASSIC DUTCH COFFEE CUSTARD RECIPE - BLEND …
2021-05-26 Add ½ cup of strong brewed coffee. Keep stirring over a low-medium flame until …
From blendwithspices.com


SAGE CUSTARD WITH COFFEE CARAMEL AND PLUM SAUCE RECIPE | JAMES …
To make the sage custard, combine the evaporated milk and sage leaves in a saucepan over …
From jamesbeard.org


CREAMY COFFEE FLAN {COFFEE CRèME CARAMEL} - THE FLAVOR BENDER
2016-05-24 Add the 1 cup of cream and whisk to combine. In a small saucepan, combine the …
From theflavorbender.com


CARAMEL CUSTARD DESSERT: A CLASSIC TREAT TO EAT AND ADMIRE
3 hours ago Method. Put granulated sugar into a heavy pan with water and dissolve without …
From thesouthafrican.com


TRIPLE LAYER COFFEE CARAMEL CHOCOLATE POTS - LITTLE SUGAR SNAPS
2016-10-19 Make the caramel. Put the butter, sugars, and cream into a small heavy-based …
From littlesugarsnaps.com


RECIPES - PAGE 4 - BETTYCROCKER.COM
Skinny Strawberry-Nut Thumbprints. Squash Mac and Cheese. Grilled Cheese-Tomato Soup. …
From bettycrocker.com


COFFEE-CARAMEL CRèME BRûLéE RECIPE | BON APPéTIT
2009-01-14 Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium …
From bonappetit.com


Related Search