Best 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.

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.

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.

COFFEE CUSTARD SAUCE

Steps:

• Beat yolks and sugar in medium bowl until thick and light yellow, about 2 minutes. Bring cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until sauce thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain mixture into clean medium bowl. Add coffee powder; stir until dissolved. Stir in ground espresso beans. Refrigerate until cold, whisking occasionally, about 1 hour. (Sauce can be prepared 1 day ahead. Cover and keep refrigerated.)

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.

CARDAMOM-COFFEE CUSTARD

Steps:

• In a nonreactive saucepan, bring the milk, vanilla bean, crushed coffee beans and cardamom to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks, sugar and salt until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then very gradually pour in the hot milk mixture, mixing it in as you go.
• Strain the mixture through a fine sieve back into the saucepan, to smooth it and to remove the spices. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Cook just until no starchy taste or feeling remains. Remove from the heat and stir in the butter until melted. Pour into 4 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled, placing a whole coffee bean in the center of each serving.

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.

WORLD CLASS KONA COFFEE CUSTARD

Steps:

• Put 7/8 of the sugar in saucepan with the water. Bring to a boil. Cook until dark in color, about 4 to 5 minutes. Pour immediately into a 4-cup souffle dish. Set aside. Preheat oven to 325 degrees F. Mix coffee, milk, cream, and vanilla into saucepan. Bring to just a boil, stirring frequently. Remove from heat. Set aside. In a bowl, whisk eggs and egg yolks with remaining sugar until creamy. Whisk in hot milk mixture. Place on top of the caramel in the souffle dish. Cover with aluminum foil. Put souffle into a pan and fill the pan with enough water to come half way up sides of the dish. Bake until set, about 40 to 45 minutes.
• To turn out, run knife around edge of dish to loosen. Cover with serving plate, hold tightly and invert.

COFFEE CREAM CUSTARD

Steps:

• Preheat oven to 350°F (180°C).
• Pour milk into a 1 qt saucepan. Stir coffee into the milk & slowly bring the mixture to the boiling point.
• Meanwhile, put the eggs & egg yolks in a lrg mixing bowl & beat together thoroughly w/a wire whisk. Then beat in the cream & sugar.
• When the milk mixture reaches the boiling point, slowly pour it into the egg mixture, beating vigorously w/the whisk. Add the vanilla extract & beat again.
• Pour half of the coffee cream into a 10-in pie dish or 6-cup souffle dish. Set the dish in a shallow pan filled w/boiling water to reach halfway up the side of the dish.
• Working quickly, transfer the dish to the preheated oven & pour the rest of the coffee cream into the dish.
• Reduce the oven temp to 325°F (160°C) & bake the coffee cream for 1 1/4 hours or till a knife plunged into the center comes out clean & dry.
• Remove the dish from the oven & allow to cool to room temperature. Cover & refrigerate for a minimum of 3 hours to overnite.
• NOTES: It was strongly emphasized that this dessert must be served icy cold. No other serving suggestions were included, but how could it be wrong to serve in goblets w/a sprinkle of choc shavings? NOT!

APPLE CUSTARD COFFEE CAKE

Steps:

• In a bowl, combine baking mix, 1/4 cup sugar, milk and vanilla; mix well. 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 near the center comes out clean. Serve warm. Refrigerate leftovers.

SCOTCH WHISKY & COFFEE-CARAMEL CUSTARD TRIFLE

Steps:

• FOR CUSTARD:.
• Scald half and half in heavy medium saucepan.
• Whisk yolks, sugar and flour in top of double boiler until smooth.
• Gradually, whisk in hot half-and-half.
• Set over boling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes.
• Set top of double boiler over ice and chill custard, whisking occasionally.
• Mix in vanilla.
• Combine whippping cream and espresso powder in large bowl and stir until powder dissolves.
• Beat to firm peaks.
• Add Scotch and beat until firm.
• Fold cream mixture into cold custard in 2 additions.(Can be prepared 1 day ahead. Cover and refrigerate.).
• FOR TRIFLE:.
• Place half of pound cake cubes in 3-quart trifle bowl or glass bowl.
• Sprinkle with 3 tablespoons of Scotch and toss.
• Heat jam in samll saucepan until just pourable.
• Spoon half of jam over cake and spread.
• Top with half of custard.
• Top with 1 basket or 1 pkg of raspberries, making sure some berries show at sides of bowl.
• Sprinkle with finely chopped almonds.
• Top with 1/2 the bananas.
• Place remaining pound cake cubes in another bowl.
• Sprinkle with 3 tablespoons Scotch and toss.
• Spoon over the bananas in other bowl.
• Layer fruit over.
• Spoon remaining jam over and spread.
• Top with remaining custard, then with 1 basket or pkg of raspberries and remaining bananas.
• Cover and refrigerate until set, at least 3 hours.(Can be prepared 1 day ahead.).
• Whip cream and sugar in large bowl to stiff peaks.
• Add 3 tablespoons Scotch and beat to firm peaks.
• Mound cream atop trifle.
• Sprinkle with finely chopped almonds.
• Garnish with fresh raspberries and chocolate.
• Enjoy!

TROPICAL CUSTARD COFFEE CAKE

Steps:

• Grease a 9 x 9-inch square pan.
• Preheat oven to 375°.
• Put currants into a small bowl, add orange juice, let sit until currants are plump and juicy; set aside. Drain off any excess liquid before adding to custard mixture.
• In a bowl, mix flour, cornmeal, 2 tablespoons of sugar, baking powder and salt until blended.
• Combine milk and melted butter and add to dry ingredients, stir to form a thick batter.
• Spread batter in prepared pan, set aside.
• In a bowl, mix sour cream, lemon juice, 1/4 cup white sugar, egg until well blended.
• Add coconut, drained currants, ginger and orange zest, mix well.
• Pour custard mixture over prepared batter in baking pan.
• Bake 25 to 30 minutes until edges begin to pull away from sides of the pan and centre of custard is set.
• Can be served warm or at room temperature. Enjoy!
• Any remaining coffee cake should be covered and refrigerated.

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.

APPLE CUSTARD COFFEE CAKE

Steps:

• 1. Heat oven to 375. grease square pan, 9x9x2.
• 2. Mix baking mix, 3 tablespoons sugar, butter, and milk. Spread in pan. Arrange apples or pears on mixture in pan. Mix 1/4 cup sugar and the cinnamon; sprinkle over apples. Mix sour cream and egg; drizzle over top.
• 3. Bake until edges are light brown, 25 to 30 minutes. Refrigerate any remaining coffee cake.

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.

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.

VANILLA CUSTARD FILLED CAKE W/ COFFEE WHIP TOPPING

Steps:

• Preheat your oven to 350. Line 2 9inch round cake pans with parchment paper. Mix your cake mix according to box directions and bake for 35 minutes or until done and cakes spring back when pressed lightly.
• Remove from oven and let cool in pans. Mix and cook your pudding custard until thick and bubbly. Remove from heat and cover with plastic wrap right on surface so no skin will form on surface and let cool.
• In a small bowl add coffee flavoring to topping and set aside. On a cake plate place 1st cake layer face down after parchment paper is removed. Spoon thick custard to edges. Do the same with the second layer only cake will face upward.
• Your topping can be as thick or loose as you wish. I let some of topping run over the sides. Refrigerate for 2 hours or until custard and topping have set well. Cover any leftovers with foil or a cake lid and keep refrigerated.