I wanted to make a crème caramel with coffee and hazelnuts. Here’s what I put together. This Café Crunch Crème Caramel has a light, velvety smooth texture and is really easy to make. I have given detailed step by step instructions to follow to ensure you have a perfectly smooth result. I wanted to make a big flan for a crowd rather than individual ramekins. I used my 28 cm pyrex flan dish like this one in the link, and it worked perfectly.
Café Crunch Crème Caramel
Ingredients
For the Coffee Salted Caramel Sauce:
- 150 g sugar
- 30-60 ml water
- 1 tsp instant espresso powder or 15 ml brewed espresso
- 15-20 ml hot water to loosen the caramel
- 20 g unsalted butter
- 1/2 tsp flaky sea salt adjust to taste
For the Custard:
- 4 large eggs
- 385 g condensed milk 1 x tin
- 300 ml cream
- 300 ml milk
- 1 tsp vanilla extract
- 1-2 tsp instant espresso powder or 30 ml brewed espresso
- pinch of salt
For the Hazelnut Crunch:
- 50 g hazelnuts
- 1-2 tbls sugar optional, for caramelized nuts
- A pinch of sea salt optional
Instructions
Make the Coffee Salted Caramel Sauce:
- In a heavy saucepan, combine 150 g sugar and 30 ml water. Cook over medium heat (without stirring) until it becomes a deep golden amber color (about 7–8 minutes).150 g sugar, 30-60 ml water
- Off the heat, carefully stir in 1 tsp espresso powder (or 15 ml brewed espresso). Be cautious, as it will bubble.1 tsp instant espresso powder
- Add 15–20 ml hot water to loosen the caramel, stirring until smooth.15-20 ml hot water
- Stir in 20 g butter until melted and smooth, then add 1/2 tsp flaky sea salt and mix well.20 g unsalted butter, 1/2 tsp flaky sea salt
- Quickly pour the coffee caramel into your 28 cm flan pan swirling to coat the bottom evenly. Set aside to cool slightly.
Prepare the Custard:
- In a bowl, whisk together the 4 eggs until just lightly beaten.4 large eggs
- Add the condensed milk, cream, and milk to the eggs. Whisk until smooth.385 g condensed milk, 300 ml cream, 300 ml milk
- Stir in 1 tsp vanilla extract and 1–2 tsp espresso powder (or 30 ml brewed espresso) until fully combined.1 tsp vanilla extract, 1-2 tsp instant espresso powder
- Strain the custard through a fine sieve lined with muslin cloth to ensure a silky texture.
- Pour the custard gently over the cooled Coffee Salted Caramel Sauce in your 28cm flan dish. Cover with foil, this will prevent a skin from forming.
Bake the Crème Caramel:
- Preheat your oven to 150°C (no fan, or low fan if using). Boil the kettle
- Place baking dish into a deep tray. Add hot water to the tray, reaching about halfway up the sides of your dish (bain-marie method).
- Bake 45 minutes. The custard should be mostly set but still slightly wobbly in the center.
- Remove from the oven and allow to cool at room temperature before refrigerating for at least 4 hours or overnight.
Prepare the Hazelnut Crunch:
- Preheat your oven to 180°C (350°F).
- Spread the hazelnuts on a baking sheet in a single layer and toast for 8–10 minutes or until fragrant. Let them cool.50 g hazelnuts
- Rub the hazelnuts in a clean kitchen towel to remove the skins (some may remain — that’s fine).1-2 tbls sugar, A pinch of sea salt
- Roughly chop the hazelnuts. If you’d like them caramelized, melt 1–2 tbls sugar in a pan over low heat, add the chopped hazelnuts, and toss to coat. Let them cool.
- Alternatively, you can simply leave them toasted and use them as is.
Unmould and Serve:
- Once the crème caramel has fully chilled, invert onto a plate, carefully lifting the dish to release the crème caramel and reveal the smooth coffee caramel sauce.
- Sprinkle the hazelnut crunch on top just before serving.
Notes
Optional Serving Suggestion:
- Drizzle some extra coffee caramel sauce over the top for a more indulgent presentation.
- Pair with a light dollop of whipped cream for added richness.
- ONLY add the crunch when ready to serve to prevent it from losing its crunchy texture
- Don’t open oven oven door – change in T°C can cause small bubbles