Wake up your taste buds with this rich and dreamy Coffee Caramel Baked Custard!
Velvety smooth, infused with the bold flavour of brewed coffee, and topped with a layer of deep, golden caramel, this dessert is where comfort meets sophistication. Whether you are a coffee lover or a custard connoisseur, this oven-baked treat is a guaranteed showstopper — perfect for dinner parties or a luxurious solo indulgence.
How to make a Coffee caramel baked custard
Serves: 8-10
Preparation time: 15 Minutes
Cooking time: 45 Minutes
Cost per recipe: Serves 8-10 for under R120
Ingredients:
- 180 ml (¾ cup) sugar
- 60 ml (¼ cup) water
- 5 eggs
- 385 g tin caramel condensed milk
- 380 g tin evaporated milk
- 30 ml (2 tbsp) strong brewed coffee
Method:
- Preheat the oven to 180°C. Place a 20 cm bundt pan in a deep roasting tray.
- Heat the sugar and water in a small saucepan over medium heat, stirring for about 2 minutes, or until the sugar has dissolved.
- Increase the heat to medium-high and cook, covered, for about 5 minutes, swirling the pan and peeking occasionally until a golden caramel forms.
- Immediately pour the caramel into the bundt pan. Tilt and turn to spread the caramel out to the edges of the pan. Set aside to harden.
- Beat together the eggs and caramel condensed milk. Add the evaporated milk and coffee. Strain through a sieve over the hardened caramel.
- Fill the roasting tray with enough boiling water to come halfway up the sides of the bundt pan.
- Bake for about 35 minutes or until the sides are set and the center has a slight wobble.
- Remove the cake tin from the roasting tray and set aside to cool to room temperature.
- Gently press around the top edge to loosen. Place a serving dish on top and flip over.
Tip:
- Cover and store in the fridge for up to 4 days.
- If chilled, dip the tin in hot water to warm the caramel before inverting onto a plate.
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