Best 11 Coffee Custard Recipes

COFFEE CUSTARD

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.

FLAN DE CAFE (COFFEE CARAMEL CUSTARD)

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.

CHOCOLATE LAVA CAKES WITH COFFEE CUSTARD SAUCE

Steps:

• Preheat oven to 425° F. Butter four 3/4-cup custard cups. Dust with flour; shake out excess. Combine chocolate, butter and salt in top of double boiler set over simmering water. Stir until chocolate is melted and mixture is smooth. Remove from over water. Cool 10 minutes.
• Beat egg yolks and 3 tablespoons sugar in large bowl until thick and light, about 2 minutes. Fold in chocolate mixture. Using electric mixer fitted with clean, dry beaters, beat egg whites and 1 tablespoon sugar in medium bowl until stiff but not dry. Gently fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups.
• Place custard cups on baking sheet. Bake until cakes are puffed but still soft in center, about 11 minutes. Transfer baking sheet to rack; cool cakes 1 minute.
• Using small knife, cut around sides of cakes to loosen. Place plates on top of cups. Invert cakes onto plates; remove cups. Spoon Coffee Custard Sauce around cakes. Top with whipped cream, if desired.

APPLE CUSTARD COFFEE CAKE

Steps:

• In a bowl, combine the biscuit mix, 1/4 cup sugar, milk and vanilla. Stir in pecans. Pour into a greased 9-in. square baking dish. Toss apples with 1/4 cup sugar and 1/2 teaspoon of cinnamon. Sprinkle over batter., In a bowl, combine eggs, cream and remaining sugar. Pour over the apples; sprinkle with remaining cinnamon. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

DUTCH COFFEE CUSTARD (HOPJESVLA)

Steps:

• In a small bowl, mix together the custard powder and 1/2 cup of the milk; set aside. Sprinkle the sugar into a saucepan over medium heat. When the sugar begins to caramelize, add the remaining milk and coffee to the pan, and bring to a boil. At this stage, the caramel will become very crusty. Reduce heat to low, and cook until the sugar dissolves, about 5 minutes. Stir in the custard powder mixture, and cook, stirring until the custard thickens. Remove from heat, and whisk in the egg yolk.
• In a clean glass or metal bowl, whip the egg white until soft peaks form. Fold the egg white carefully into the custard mixture. Transfer to a serving dish and refrigerate until firm.

ICED COFFEE CREAM CUSTARD

Steps:

• Combine 1 cup whipping cream, milk, and espresso mixture in heavy large saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring mixture to boil. Using tongs, remove bean; discard. Whisk sugar and egg yolks in large bowl until pale and thick, about 2 minutes. Gradually pour hot cream mixture over egg yolk mixture, whisking constantly. Return mixture to saucepan and simmer over low heat until mixture is thick enough to coat spoon, stirring constantly, about 5 minutes (do not boil). Remove from heat. Whisk in espresso beans and cinnamon. Cover and chill 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Beat remaining 1 cup whipping cream in medium bowl to soft peaks. Strain custard through fine sieve into another medium bowl. Place coffee ice cream in large bowl. Fold in 1/3 of custard to soften ice cream. Fold in 1/3 of whipped cream. Fold in remaining custard and whipped cream in 2 more additions each (do not overmix). Cover with plastic wrap and chill until cold, about 1 hour. Transfer to freezer; freeze mixture until very cold and thick, about 15 minutes. Transfer to pitcher and pour into chilled wineglasses at table.

BAKED CUSTARD WITH COFFEE SAUCE

Steps:

• In a large mixing bowl use a rotary beater or wire whisk to lightly beat eggs just until mixed.
• Stir in milk, sugar, 1-1/2 teaspoons vanilla, and the salt.
• Place an ungreased 4-1/2- or 5-cup ovenproof casserole dish or ring mold, in a 13x9x2-inch baking pan.
• (Or, place eight 6-ounce custard cups or individual molds in a large roasting pan.) Set the baking or roasting pan on the oven rack.
• Pour the egg mixture into the mold (s).
• Pour boiling or very hot tap water into the pan around the mold to a depth of 1 inch.
• Bake in a 325* F.
• oven for 35 to 45 minutes or until a knife inserted near the center comes out clean.
• Remove mold (s) from water in pan.
• Cool custard in the mold (s) on a wire rack.
• Cover and chill in the refrigerator for 2 to 24 hours before serving.
• In a saucepan combine water, corn syrup, cornstarch, and instant coffee crystals.
• Cook and stir over medium heat until mixture is bubbly.
• Cook and stir for 2 minutes more.
• Remove mixture from heat.
• Stir in the 1/4 teaspoon vanilla and, if desired, coffee liqueur.
• Cover and chill sauce in the refrigerator until serving time.
• To serve, remove custard from mold (s).
• Serve sauce with chilled custard.
• Serves 8.

CHOCOLATE AND COFFEE CUSTARD

Steps:

• Combine and scald all ingredients except for the eggs.
• Slowly pour the mixture over the beaten eggs.
• Beat until well blended.
• To bake the custard, pour the batter into a baking dish or individual molds.
• Place them in a pan of hot water in a moderate oven at 325° for 45 minutes or until custard is set.
• To test, the custard, insert a knife or spoon. If the custard doesn't stick, it is ready.
• Serve chilled with whipped cream or a sprinkle of powdered sugar and ground nuts.

COFFEE CUSTARD

Steps:

• Preheat oven to 350*F.
• Scald milk or cream Remove from heat.
• Beat eggs and sugar together until foamy.
• Add the milk or cream and the coffee and mix well.
• Pour the mixture into individual custard cups OR one 6-cup baking dish, and set in pan of hot water in a pre-heated oven. (The water should come half-way up the sides of the dish.).
• Bake for 35-45 minutes until a knife inserted in the centre comes out dry. (A 6-cup dish will take at least 15 minutes longer than individual custard cups.).
• Chill at least 2 hours before serving.

COFFEE CUSTARD

Steps:

• 1. Insert pan or roasting pan with a 1" of hot water in a oven at 300*. Keep a kettle shimmering of hot water.
• 2. Brush the sides of 4 - 6oz custard cups that have been lightly brushed with unsalted butter. Set aside. Split the vanilla bean down the middle and scrap the seeds out.
• 3. Combine the cream, milk, vanilla bean and seeds and espresso in a small sauce pan over medium heat. Bring to almost to a boil. Turn off the heat. Strain the cream mixture through the cheese cloth while hot and return to pan, set it on the same burner to help keep it hot.
• 4. Beat the eggs with the sugar till the sugar and eggs are well incorporated. But don't make the eggs frothy or thick.
• 5. Remove the Vanilla Bean. Pour slowly a little of the hot milk mixture, while quickly stirring, the egg mixture to temper the eggs. Slowly pour the egg mixture into the milk mixture constantly stirring.
• 6. Pour custard mix into Custard cups. Place the custard cups in the hot water bath. Pour enough hot water into the first pan till the water reaches about 3/4 to the top of the custard cups. Becareful not to splash the water.
• 7. Bake 300* for about an hour or till custard has set. Cool and refrigerate.
• 8. There are two ways I service this. One with whipped cream and the Chocolate shavings on top. Or I make a Meringue..and top the custard with the meringue and use my little blow torch to make the meringue a golden brown. Then I add the shaved chocolate
• 9. Do not throw your vanilla bean away. Just run it under cold water..dry with a paper towel.

COFFEE (HOPJES) CUSTARD

Steps:

• 1. Preparation in advance Make a paste of custard powder and 2 Tbsp cold milk.
• 2. Preparation Sprinkle the sugar in a pan. Melt the sugar on temperate heat until dark red. Add water, the sugar will steam and hiss and become hard. Then add the rest of the milk. Sir with a wooden spoon until the caramel has dissolved. Pour in the custard powder/milk paste, and whisk until the custard has thickened. Take it off the fire, and add the still hot coffee. The coffee must not boil. Whisk until the custard is smooth again and immediately pour the custard into a bowl. Cover with plastic foil and let it cool.
• 3. Like (or even with) chocolate custard.