Coffee custard
You are probably familiar with the classic real custard (crème anglaise). Here's a coffee-flavoured version.
34 K 3.8/5 (4 reviews)
30 min.
Easy
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
Change measures:
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 60 RDI=6 % | 30 RDI=4 % | 580 RDI=30 % | 2,410 RDI: 30 % |
| Per 100 g | 5 RDI=2 % | 20 RDI=1 % | 7 RDI=1 % | 150 RDI=7 % | 620 RDI: 7 % |
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: Auvergne gratin, Polenta à la Comtoise, Vanilla ice cream, Gâteau Basque , Chantilly rice pudding, ... See them all 67
Caster sugar
Like these other recipes: Choux pastry (pâte à choux), Jelly-style plum jam, Mint and chocolate cream, Elsa's Comtoise galette, Chocolate and vanilla crème brûlée, ... See them all 361
Egg yolk
Like these other recipes: Finger biscuits, Béarnaise sauce, Chocolate cream with a crunch, irish coffee mousse, Chocolate cream, Cannelés, ... See them all 73
Other recipes you may also like
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...February 21th 2011314 K3.8 25 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 2011757 K3.5 8 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.February 21th 20111.11 M 14.4 1 hour 50 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...April 3rd 20201.71 M 304.0 7 days 15 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.May 23th 20171.21 M 23.8 6 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.