Coffee creme caramels

These coffee crème caramels are the perfect way to end any meal! Sweet, smooth and decadent!

  • 20 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


Coffee creme caramels
  • 3/4 cup (165g) caster (superfine) sugar
  • 3/4 cup (180ml) water
  • 6 eggs
  • 1/3 cup (75g) caster (superfine) sugar, extra
  • 2 tablespoon coffee-flavoured liqueur
  • 1 tablespoon instant coffee granules
  • 1 tablespoon water, extra
  • 1 1/2 cup (375ml) milk
  • 1 1/4 cup (310ml) thickened (heavy) cream


Coffee creme caramels
  • 1
    Preheat oven to 160°C.
  • 2
    Stir sugar and the water in medium saucepan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 5 minutes or until mixture is golden brown. Pour evenly into six 1-cup (250ml) ovenproof dishes.
  • 3
    Whisk eggs and extra sugar together in medium bowl; stir in liqueur and combined coffee and extra water.
  • 4
    Bring milk and cream to the boil in medium saucepan. Remove from heat. Gradually whisk milk mixture into egg mixture; strain into jug.
  • 5
    Place dishes in baking dish; pour custard into dishes. Pour enough boiling water into baking dish to come halfway up sides of dishes.
  • 6
    Bake crème caramels about 30 minutes or until just set. Remove dishes from water; cool. Refrigerate overnight.
  • 7
    Turn crème caramels onto serving plates.


It is fine to use just one 300ml carton of cream for this recipe.