Espresso Crème Caramel Recipe

Name: Espresso Crème Caramel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the caramel:; 1 cup/200 g granulated sugar; 1/4 cup/60 ml water; For the creme custard:; 1 1/3 cups/300 ml whipping cream; 1 1/3 cups/300 ml whole milk; 1/2 cup/100 g granulated sugar; 2 teaspoons/about 5 g espresso coffee powder; 3 large whole eggs; 3 large egg yolks; 1 teaspoon/about 4 ml vanilla extract; Fresh raspberries, for garnishTo make the creme custard:; Meanwhile, combine the cream, milk, sugar and espresso powder in another heavy based medium sized saucepan. Bring to a simmer over medium heat, stirring constantly until the sugar and espresso powd…

Servings: persons

For the caramel:
1 cup/200 g granulated sugar
1/4 cup/60 ml water
For the creme custard:
1 1/3 cups/300 ml whipping cream
1 1/3 cups/300 ml whole milk
1/2 cup/100 g granulated sugar
2 teaspoons/about 5 g espresso coffee powder
3 large whole eggs
3 large egg yolks
1 teaspoon/about 4 ml vanilla extract
Fresh raspberries, for garnishTo make the creme custard:
Meanwhile, combine the cream, milk, sugar and espresso powder in another heavy based medium sized saucepan. Bring to a simmer over medium heat, stirring constantly until the sugar and espresso powder dissolve, then remove from the heat and cool slightly, about 5 minutes.

1
Whisk the eggs, egg yolks and vanilla in a large bowl to blend. Once the milk mixture has cooled slightly, gradually whisk it into the egg mixture. Strain the custard mixture through a sieve and into a 4-cup/1 liter measuring cup.
2
Pour the custard mixture over the caramel in the ramekins, dividing equally. Transfer the roasting pan to the oven. Pour enough hot water into the pan to come halfway up sides of the ramekins.
3
Bake until the outer 1-inch/2.5-cm perimeters of the custards are softly set but the centers are still loose, about 1 hour (the custard will firm up after it is refrigerated).
4
To test whether the creme caramels are ready, push a small knife into the center of one of the dishes, and if the caramel rises out of the hole made by the knife, then they are ready.
5
Remove the roasting pan from the oven then remove the creme caramels from the roasting pan. Refrigerate the creme caramels until cold, at least 2 hours. Cover and refrigerate overnight. Refrigerating the creme caramels overnight allows time for the caramel to dissolve and form a thin sauce when the custards are inverted.
6
To serve the creme caramels:
7
When ready to serve the creme caramels, run a small sharp knife around the sides of the ramekins to loosen the custards from the ramekins. Working with one creme caramel at a time, place a plate atop the creme caramel; invert the creme caramel onto the plate.
8
Shake gently to release the creme caramel from the dish (you will hear it being released and fall onto the plate). Carefully remove the dish, allowing the caramel syrup to run over the creme caramel. Garnish with the fresh raspberries and serve.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the caramel:, 1 cup/200 g granulated sugar, 1/4 cup/60 ml water, For the creme custard:, and more.

Yes, Espresso Crème Caramel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Espresso Crème Caramel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions