In Coffee Caramel Custard Pudding, the basic recipe of custard is the same but I added instant coffee extra for the strong coffee flavor.
My son is a great fan of caramel custard . And I know , it is very sugary , so I try to avoid preparing it often. But you know, sometimes it is okay to commit sin. 😉 . This is one recipe which I learnt way back when I was quite young, and over the years , made many modifications to it. Basic caramel custard requires minimum number of ingredients and can be prepared with minimum amount of time. In India, I used to prepare it in Pressure cooker . Learnt it from my mom. But after coming here in USA, first time when I used my convection oven, I was a bit skeptical about it but then got used to it.
Later, I tried to add different flavors to my basic caramel custard pudding and even prepared cake caramel custard with half cake and half custard . The best part I like about this dessert is, the little scraps of custard sticking to the sides and bottom of the pan after flipping it over on the plate. I won’t hide but I still love to lick it off. 🙂 🙂 . But many times I don’t get a chance to do it whenever my son is around. Oh! And not to mention, but I also love the caramel all over the plate once it is flipped over . That’s the best part.In coffee caramel custard, the basic recipe of custard is the same but I added instant coffee extra, for the strong coffee flavor. First I boiled the milk and added coffee powder in it and then did the remaining part of mixing it with rest of the ingredients. It took me about 40 minutes to bake , but that depends on the settings of individual oven. It also depends upon the mold or pan you are using.
So whenever you have cravings for dessert, prepare this yum , delicious, quick and easy caramel custard.
Preparation time: 10 Minutes
Cooking Time: 40 Minutes
Serves : 4 People
- 500 ml Full fat Milk
- 5 Eggs
- 1 Teaspoon Vanilla Essence
- 1/4 Cup Granulated white Sugar to make caramel
- 1/3 Cup Granulated white Sugar for Custard
- 2 Tablespoons Instant coffee powder
Boil milk and add coffee powder. Mix and remove from the heat.
Keep a small saucepan on medium high heat and add 1/4 cup sugar . Add a teaspoon of water and mix. Let the sugar caramelize . Some people like the caramel to be dark brown , which tastes little bitter, but I prefer it light amber gold. So once sugar is caramelized to light brown, pour it in a mold where you will be adding your custard . Keep in mind that before pouring in the custard over the caramel in the mold, make sure that the caramel is completely cooled down, otherwise it will get dissolved in the custard and you won’t get a nice golden glaze.
For mold you can use any oven proof pans, or cake pans. I used a soup mug for this.
Preheat the oven to 400 degree Farenheit.
In the mean time, Beat the eggs in a big bowl till they are nice and creamy. Add 1/3 cup sugar and vanilla essence . Beat again till sugar is well mixed. Your custard mixture is now ready. Pour it over the caramel in the mold.
Make a water bath by pouring some water in a cake pan . Place the mold in the water bath. Water bath is required because, it makes sure that the custard is baked from all the sides , even from the bottom. Bake it in the preheated oven for about 40 minutes. You can test it with the toothpick. Insert the toothpick in the center of the custard and if it comes out clean, that means your caramel custard is ready.
Remove the custard out from the oven and let it cool down completely. Refrigerate for about an hour . Loosen the sides with the knife. Place a plate on top of the mold and flip it over on the plate.
You can garnish your custard with some fruits or whipped cream. Enjoy this delicious coffee caramel custard and don’t forget to do the gym . 🙂 Just kidding.