Coffee Creme Caramel — Kelvin's Kitchen

Coffee Crème Caramel

This amazing recipe is made without condensed milk or evaporated milk. If you love coffee and flan then you will most definitely love this Cofee Creme Caramel recipe.

This recipe is actually a variation of traditional crème caramel, which typically only includes vanilla extract as flavoring. The addition of instant coffee in this recipe gives it a unique coffee flavor, making it different from the typical recipe.

The technique of creating a caramel sauce and then inverting the dish to have the caramel on top is a classic way to make crème caramel, it is the characteristic that makes this dessert stand out, giving a sweet and pleasant flavor contrast with the creamy custard.

FAQs

Here are some frequently asked questions and answers about the recipe for Coffee Crème Caramel:

Can I use decaffeinated coffee instead of instant coffee?

Yes, you can use decaffeinated coffee in place of instant coffee in this recipe, but it will change the flavor of the final product.

Can I use a different type of milk besides whole milk?

Yes, you can use any type of milk you prefer, however, it will change the richness and taste of the final product.

Can I make this recipe ahead of time?

Yes, the recipe states that the crème caramel can be made up to 2 days ahead of time and should be chilled before serving.

Can I use a different type of sweetener besides sugar?

You can use any sweetener of your choice that can be caramelized to make the syrup base, Like maple syrup or honey, but it will change the flavor of the final product.

How long does this recipe take to make?

The recipe takes about an hour and 15 minutes to bake, and at least 4 hours to chill before serving.

Why should I use a roasting pan or ovenproof dish with high sides?

The roasting pan or ovenproof dish is filled with water and placed in the oven with the crème caramel dish inside, which helps to create a water bath. This helps to cook the custard more gently and evenly, and also helps to prevent the custard from cracking on top.

Make it

Coffee Crème Caramel

Ingredients

8 SERVINGS

2½ cups whole milk

2 tsp instant coffee

1/2 cup sugar

2 tsp pure vanilla extract

3 large eggs

3 egg yolks

FOR CARAMEL SYRUP

2/3 cup sugar

1/4 cup water

Preparation

Step 1

Preheat oven to 325°. Place a 9" pie dish next to the stove. Cook ⅔ cup sugar, and ¼ cup water in a small saucepan over medium-low heat, stirring constantly, until sugar dissolves, about 2 minutes. Do not rush this step; if liquid boils before sugar dissolves, the caramel will never darken. Once syrup turns clear, stop stirring and increase heat to medium. Cook, swirling the pan every few minutes until caramel is deep mahogany and wisps of smoke appear. Immediately pour into the pie dish. Quickly tilt pan to coat bottom and a bit of the way up the sides with caramel. Set inside a roasting pan or other ovenproof dish with high sides.

Step 2

Combine milk and coffee, in a small saucepan. Bring to a gentle simmer over medium heat.

Step 3

Whisk eggs, 1/2 cup of sugar, and pure vanilla extract in a large mixing bowl. Pour warm Coffee mixture into eggs, whisking constantly to combine. Pour into the caramel-lined dish. Transfer to oven and pour enough water into roasting pan to come halfway up sides of the dish. Bake until custard is set but still jiggles a bit at the very center, about 1 hour and 15 minutes. Let cool for 30 minutes. Transfer to the fridge and chill crème caramel until set, at least 4 hours and up to 2 days.

Step 4

To unmold, run a thin-bladed knife around the edges of the dish, making sure the tip of the knife stays flush against the bottom of the dish. Invert a large plate over the dish, then quickly flip. Slowly lift off the dish; crème caramel should slide out. If not, tap the plate against the countertop until it does. Serve in slices with caramel spooned over.

Enjoy your Coffee Creme Caramel AKA Coffe Flan