Coffee custard
You are probably familiar with the classic real custard (crème anglaise). Here's a coffee-flavoured version.
46 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: Italian hot chocolate , Gratin Dauphinois, Leek and celery soup, Chantilly rice pudding, Chocolate and vanilla crème brûlée, ... See them all 69
Caster sugar
Like these other recipes: Apple confectioner's custard, Chouquettes, Panettone, Mascarpone fondant with two lemons, Almond macaroon cake, ... See them all 373
Egg yolk
Like these other recipes: Clementine Creamy, Pistachio ice cream, Fruit crémeux, Sicilian Epiphany Pie, Chocolate cream with a crunch, irish coffee mousse, ... See them all 76
Other recipes you may also like
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot. April 14th 2020348 K 24.6 20 min.
How to use a forcing bag (piping or icing bag)
The forcing bag is the tool needed whenever you need to deposit a blob of something precisely in a particular place (in a mould, a glass, on a plate, etc). Here is how you do it. January 14th 2011310 K 15 25 min.
Peanut rolls
Combining soft and crunchy textures, these flavour-packed peanut rolls are delicious just as they are, but they are also ideal for burgers. October 24th 2017100 K4.6 4 hours
Ali Baba bread
This bread is so-called because its magical sesame flavour is non-negotiable! The triple dose comes from tahini (sesame paste), sesame oil added to the dough before kneading, and toasted sesame seeds both in the dough and on top of the loaves. The texture is soft, rather like ciabatta, but with a very distinctive taste - so "open sesame" and enjoy! December 10th 201764 K5 4 hours 25 min.
Deep leek and potato quiche
The French make a "tourte" that is smaller and deeper than a normal quiche. This recipe makes the most of this difference: it has plenty of texture and flavour, with bacon, potatoes, leeks, two different cheeses, and an egg and cream filling poured over. April 17th 202287 K 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
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.