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Coffee crème caramel served with a glossy golden caramel sauce.

These crème caramels are recipes by Paul Hollywood, taken from his book How to Bake.

To be honest, I prefer Paul Hollywood’s savoury recipes, but I have to admit that these two desserts turned out absolutely perfectly and are well worth sharing.

As usual, I'm writing in a terrible hurry: I have to go to the gym and then rush off to pick up Lorenzo for a doctor's appointment. So, without further ado, here is the recipe!

Check these Coconut Cookies from Paul, they will be your favourite breakfast cookie!

Coffee Crème Caramel

A delicate baked custard flavoured with coffee, topped with a layer of golden caramel. It can be made in one large mould or in individual portions.

Recipe

Yield: 4 servings
Preparation time: 20- 25 minutes
Resting time: At least 24 hours in the refrigerator
Cooking time: 45 minutes
Total time: At least 24 hours and 45 minutes, plus preparation and cooling

Ingredients

For the custard:

  • 1 tablespoon instant coffee powder

  • 75 g caster sugar

  • 600 ml whole milk

  • 3 medium eggs

  • 3 egg yolks

For the caramel:

  • 125 g caster sugar

  • 50 ml water

Method

  1. Put the sugar, instant coffee and milk into a saucepan. Heat gently until the sugar has dissolved, without allowing the milk to boil. Leave to cool until lukewarm.

  2. Meanwhile, prepare the caramel. Put the sugar and water into a small saucepan and bring to the boil. Adjust the heat as necessary to prevent it from burning, and cook until the caramel turns a lovely golden colour.

  3. Immediately pour the caramel into one large mould (at least 700 ml capacity) or divide it between four individual 175 ml moulds, coating the bottoms and sides.

  4. Beat the whole eggs and egg yolks together in a bowl. Gradually pour in the cooled coffee milk, whisking continuously.

  5. Pour the custard mixture into the caramel-coated mould or moulds.

  6. Place the moulds in a deep roasting tin and pour in enough water to come halfway up their sides. Cover the tin with aluminium foil.

  7. Bake in a preheated oven at 150°C for 45 minutes.

  8. Leave to cool, then refrigerate for at least 24 hours.

  9. Before turning out the crème caramels, run a knife around the edges of each mould to loosen them.

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