This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Coffee custard
You are probably familiar with the classic real custard (crème anglaise). Here's a coffee-flavoured version.
45 K 3.8/5 (4 reviews)
30 min.
Easy
0.75 €
350 g
4 IngredientsLast modified on: May 4th 2022
For 350 g, you will need:
- 1
250 ml whole milk - 2
30 g ground coffee - 3
3 egg yolks - 4
50 g caster sugar - Total weight: 390 grams
Times for this recipe
Preparation: 6 min.
Resting: 10 min.
Cooking: 15 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 8 min.
Bring 250 ml whole milk to the boil in a saucepan on medium heat.
Stage 2 - ⌛ 10 min.
As soon as it boils, turn off the heat, add 30 g ground coffee and mix well. Cover and leave to infuse for 10 minutes.
Stage 3 - ⌛ 1 min.
Stage 4 - ⌛ 2 min.
Filter the milk and coffee through a very fine strainer.
You can also pour it through a coffee filter, which is even more effective.
You can also pour it through a coffee filter, which is even more effective.
Stage 5 - ⌛ 1 min.
Pour the coffee-flavoured milk onto the egg yolk and sugar mixture.
Stage 6 - ⌛ 1 min.
Mix thoroughly with a soft spatula.
Stage 7 - ⌛ 1 min.
Pour the mixture back into the saucepan (after washing it) and put back on low heat.
Stir constantly and gently...
Stir constantly and gently...
Stage 8 - ⌛ 5 min.
...until the custard "coats" the spatula: you should be able to leave a clear trace with your finger, like in the photo.
Take off the heat immediately and stand the saucepan in cold water, while continuing to stir for a few more minutes to stop the cooking.
Your coffee custard is ready.
Take off the heat immediately and stand the saucepan in cold water, while continuing to stir for a few more minutes to stop the cooking.
Your coffee custard is ready.
Remarks
For the coffee flavour, you can use instant coffee or a coffee extract instead of the ground coffee.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
How much will it cost?
- For 350 g : 0.75 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Like these other recipes: Chocolate cream with a crunch, irish coffee mousse, Sandwich bread, Polenta à la Comtoise, Mousse with two chocolates, Kervallon soup, ... See them all 68
Caster sugar
Like these other recipes: Tatin apple diplomat tart, Pear and strawberry verrine with tiramisu cream, Valay-Brest, Baked Alaska, Lime confectioner's custard (pastry cream), ... See them all 368
Egg yolk
Like these other recipes: Savoury French toast, Smoked eggs, Blackcurrant, vanilla and lime verrine , Pain perdu, Coconut-vanilla cream for Elsa , ... See them all 75
Other recipes you may also like
Strawberries in a thyme and lemon-flavoured red wine reduction
Serving strawberries in red wine is a classic French dessert. Here is a more sophisticated version, with the red wine reduced to a light syrup with notes of thyme and lemon. June 30th 201964 K 1 hour 25 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit... February 2nd 2016249 K3.7 1 hour 20 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017955 K 54 20 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011775 K3.5 8 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top. February 21th 20111.13 M 14.4 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.