Sponsored: Coffee crème caramel
Serves: 6
Prep time: 15 minsTotal time: 
Sponsored
Recipe photograph by Stuart West
Sponsored: Coffee crème caramel
Serve these velvety-smooth, sophisticated puds instead of the usual after-dinner coffee
Serves: 6
Prep time: 15 minsTotal time: 
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Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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Ingredients
- 25g Taylors Rich Italian Ground Roast Coffee, plus extra to decorate
- 400ml whole milk
- 200ml double cream, plus 150ml to serve
- 6 medium eggs
- 100g light brown sugar
- 1 tsp vanilla extract
For the caramel
- 125g granulated sugar
Step by step
- Add the Taylors Rich Italian Ground Roast Coffee to a pan with the milk and 200ml double cream and gently bring to just below simmering point, stirring to combine. Remove from the heat and leave to infuse for 10 minutes.
- Meanwhile, make the caramel: add the granulated sugar to another pan with 4 tablespoons of water and let it dissolve over a medium heat, swirling the pan rather than stirring. When the sugar has fully dissolved increase the heat and boil until the sugar syrup darkens to a light toffee colour. Quickly pour the caramel into 6 ramekins or heatproof mini pudding moulds and swirl to partially coat the sides, taking care as the caramel is extremely hot. Place in a large roasting tin and leave to set. Preheat the oven to 150°C, fan 130°C, gas 2 and bring a kettleful of water to the boil.
- Whisk the eggs, brown sugar and vanilla together until just combined. Using a fine sieve, strain the coffee cream into the egg mixture, whisking as you go. Discard the coffee solids from the sieve (it doesn’t matter if a few grains go through). Divide the coffee custard between the ramekins and add boiling water to the roasting tin to come about half way up the dishes. Bake for 20 minutes or until the crème caramels are set and just beginning to puff up at the edges, but still have a wobble.
- Remove from the water bath and cool, then cover and chill for at least 4 hours. To serve, run a knife around the edge of each ramekin then upturn onto a plate, letting the caramel run out. Lightly whip 150ml cream and spoon on top of the crème caramels; finish with a sprinkle of ground coffee.
