Coffee custard


Coffee custard
You are probably familiar with the classic real custard (crème anglaise). Here's a coffee-flavoured version.
32 K 3.8/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: May 4th 2022
For 350 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 6 min.
Resting: 10 min.
Cooking: 15 min.
All in all: 30 min.
When should you start or finish this recipe?
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.
Coffee custard
Bring 250 ml whole milk to the boil in a saucepan on medium heat.

Stage 2 - 10 min.
Coffee custard
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.
Coffee custard
Meanwhile mix 3 egg yolks and 50 g caster sugar in a small bowl.

Set aside.

Stage 4 - 2 min.
Coffee custard
Filter the milk and coffee through a very fine strainer.

You can also pour it through a coffee filter, which is even more effective.

Stage 5 - 1 min.
Coffee custard
Pour the coffee-flavoured milk onto the egg yolk and sugar mixture.

Stage 6 - 1 min.
Coffee custard
Mix thoroughly with a soft spatula.

Stage 7 - 1 min.
Coffee custard
Pour the mixture back into the saucepan (after washing it) and put back on low heat.

Stir constantly and gently...

Stage 8 - 5 min.
Coffee custard
...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.
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 recipe20 RDI=9 %60 RDI=6 %30 RDI=4 %580 RDI=30 %2,410 RDI: 30 %
Per 100 g5 RDI=2 %20 RDI=1 %7 RDI=1 %150 RDI=7 %620 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg
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)
Other recipes you may also like
Avocado and celery remoulade
Avocado and celery remoulade
Avocado, grated celery and remoulade sauce are combined in this delicious winter salad.
March 3rd 202413 K 20 min.
Poaching syrup
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
September 2nd 2012294 K5 15 min.
Leek and tuna loaf
Leek and tuna loaf
This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot.
October 3rd 2010196 K4.4 1 hour 20 min.
Chocolate eclairs
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...
February 6th 2011303 K 34.5 3 hours 55 min.
Breton sablé biscuit dough
Breton sablé biscuit dough
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.
August 1st 2018110 K 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page