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Café Crunch Crème Caramel

Servings 10 servings

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.
Tips
  • 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