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Home Recipes All Dessert Recipes Puddings & Custards

Creamy Coffee Flan {Coffee Crème Caramel}

Puddings & Custards
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Author: Dini K.
Posted: 5/24/2016
Updated: 11/20/2017

Classic crème caramel with a coffee twist! This Coffee Flan (Coffee Creme Caramel) is made with coffee flavoured cream, and is a family favourite of ours! Perfectly cooked, delicate, super creamy custard with an irresistible coffee flavour throughout! If you love coffee, you’re going to adore this coffee flan!

(PIN IT FOR LATER)

Coffee Flan - Classic Creme Caramel with a wonderful coffee twist! This Coffee creme caramel is made with coffee infused cream! Since it's so easy to make, delicate, super creamy and irrestibly addictive, it is the most requested dessert in our home. REPIN to save. CLICK to get the recipe. #TheFlavorBender

Coffee Flan - Classic Creme Caramel with a wonderful coffee twist! This Coffee creme caramel is made with coffee infused cream! Since it's so easy to make, delicate, super creamy and irrestibly addictive, it is the most requested dessert in our home. REPIN to save. CLICK to get the recipe. #TheFlavorBender

Well, there’s not much to say here. If you love coffee, you’re going to go NUTS over this creamy coffee flan!

And what-do-you-know, I love coffee too! 🙂 In fact, a little too much, you might say. I have gone from not drinking coffee at all in my younger years, to drinking 8-10 shots of espresso a day when I used to work as a barista. I no longer need that much coffee thankfully, but I still take my coffee seriously. And I LOVE, LOVE working with coffee flavour in my cooking and baking.

This Coffee Flan (Espresso Creme Caramel) is pretty straight forward. I took my husband’s favourite dessert (creme caramel pudding, also known as caramel flan) and gave it a coffee twist. I knew we were both going to enjoy it, but I honestly did not foresee how much Mr K was going to love it! It’s been several years and many dozens of times since I first made this for him, and he still goes nuts for this coffee flan. Every. single. time.

Coffee Flan - Classic Creme Caramel with a wonderful coffee twist! This Coffee creme caramel is made with coffee infused cream! Since it's so easy to make, delicate, super creamy and irrestibly addictive, it is the most requested dessert in our home. REPIN to save. CLICK to get the recipe. #TheFlavorBender

There are so many things I love about this coffee flan. It’s easy to make, the flavours are unforgivingly addictive, they are great crowd pleasers, and by making them in ramekins, I make individual portions. I have shared recipes for this poached apple & cinnamon creme caramel, and classic creme caramel before. I’ve been meaning to share the recipe for this coffee creme caramel for a long time too now, and I finally got around to it. 🙂

I have made this coffee flan with instant coffee as well as freshly ground coffee beans, and I personally prefer the taste of fresh coffee beans. However, the instant coffee version leaves no fine coffee in the custard since it dissolves completely, if that’s something that appeals to you. I, on the other hand, freakin’ LOVE that dark coffee top you get on the custard with freshly ground coffee, and it even infuses the coffee flavour into the caramel too.

Coffee Flan - Classic Creme Caramel with a wonderful coffee twist! This Coffee creme caramel is made with coffee infused cream! Since it's so easy to make, delicate, super creamy and irrestibly addictive, it is the most requested dessert in our home. REPIN to save. CLICK to get the recipe. #TheFlavorBender

As you can see, the caramel layer at the bottom on each ramekin (which ends up on top when you flip over the custard) is caramelized a little darker than usual. This is because I caramelize the caramel to a dark amber before adding it to the ramekins – this adds a great depth of flavour of the coffee flan.

Coffee Flan - Classic Creme Caramel with a wonderful coffee twist! This Coffee creme caramel is made with coffee infused cream! Since it's so easy to make, delicate, super creamy and irrestibly addictive, it is the most requested dessert in our home. REPIN to save. CLICK to get the recipe. #TheFlavorBender
The caramel layer in the ramekins

The ratio that I always use for the custard base in this coffee flan is,

3 cups of creamy liquid (half and half, cream or a mix of cream and full cream milk)

4 yolks and 2 eggs

2/3 cup of sugar &

Vanilla

There are slight variations depending on the flavours that I work with, but this is the base recipe that I always build on. And then bake for approximately 25-30 minutes (exact time varies depending on the oven) in the oven in 1/2 cup ramekins. Let ’em cool down. Chill in the fridge. Enjoy! This creamy coffee flan is a truly addictive dessert.

Do keep an eye on them when they’re baking. Over-baking will result in a “dry”custard. The key is to bake until there’s just a little wobble in the middle of the surface of the pudding. The surrounding area will slightly bubble up and this is normal. This will result in a perfectly cooked custard, with a super creamy creme caramel, that is an absolute dream to devour! 🙂

(PIN IT FOR LATER)

Coffee Flan - Classic Creme Caramel with a wonderful coffee twist! This Coffee creme caramel is made with coffee infused cream! Since it's so easy to make, delicate, super creamy and irrestibly addictive, it is the most requested dessert in our home. REPIN to save. CLICK to get the recipe. #TheFlavorBender

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5 from 1 vote

Coffee Flan {Coffee Créme Caramel}

Author: Dini K.
Servings: 8 - 9 4 oz portions
Print Rate

Ingredients:

Coffee Custard

  • 2 cups half and half
  • 6 tbsp coarse ground medium roast coffee
  • ⅔ cup sugar
  • 1 cup cream whipping cream, or double cream
  • 1 tsp vanilla
  • 4 egg yolks
  • 2 whole eggs
  • Pinch of salt

Caramel layer

  • 1 cup sugar
  • ¼ cup water
  • 2 tbsp corn syrup

Instructions:

  • Preheat oven to 350°F/180°C and have a baking tray (large enough to hold eight 4-ounce ramekins) and hot water ready.
  • Lightly grease the ramekins with butter or oil.

For the Caramel

  • Add the sugar into a saucepan and pour the water along the side of the saucepan. Add the corn syrup and let it heat gently on medium heat. Do not stir. When the sugar starts to dissolve, gently swirl it to mix the water and sugar together.
  • When all the sugar has dissolved, swirl the saucepan occasionally to mix the caramel. Keep an eye out for the caramel changing colour and then immediately remove from the heat when it starts to turn dark amber in colour.
  • Carefully pour this into the ramekins and swirl gently to spread the caramel on the bottom. Set aside.

For the Custard

  • Whisk the eggs, yolks and vanilla together until foamy. Add the 1 cup of cream and whisk to combine.
  • In a small saucepan, combine the sugar, ground coffee, 2 cups of half and half, and heat gently until the sugar completely dissolves and the milk just starts to simmer. Turn off the heat and let the coffee steep for about 10 minutes.
  • Strain the coffee-milk mix through a fine sieve to remove coffee grounds.
  • Whisk a little of this coffee-milk mixture into the cream and egg mix slowly to temper it, and then carefully add the rest to the whisked eggs. Strain the mix through a fine sieve to remove any large egg pieces.
  • Pour into the ramekins and place them in the baking tray. Add hot water into the tray to fill it half way up the sides of the ramekins to form a water-bath. Bake the custard in the water-bath for 25-30 minutes until the custard is done. Remove from the oven. The middle of the custard will be very slightly wobbly, but the custard will continue to cook and set as they cool down. Remove ramekins from the water-bath and let them cool down to room temperature.
  • Cover and chill in the fridge for at least 3-4 hours. Overnight is better.
  • When ready to serve, run a flat, warm knife along the sides of the custard to loosen it. Invert the coffee flan onto your serving plate.
  • Serve as is, or with some whipped cream on top.

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

 

Coffee Flan - Classic Creme Caramel with a wonderful coffee twist! This Coffee creme caramel is made with coffee infused cream! Since it's so easy to make, delicate, super creamy and irrestibly addictive, it is the most requested dessert in our home. REPIN to save. CLICK to get the recipe. #TheFlavorBender

 

So, what did we learn today?

Flan desserts are easy to make with my ratio of ingredients.

It’s a great canvas for different flavours! Like this Apple and Cinnamon Flan that I’ve shared earlier!

Poached Apple and Cinnamon Creme Caramel (Poached Apple and Cinnamon Flan) - A decadent, creamy dessert. Easy to make, and a perfect make ahead dessert! A delicious twist on the classic Creme Caramel with Americas favourite Apple and Cinnamon

Flan is also called creme caramel pudding in other parts of the world (that’s what I called it growing up).

We also know how obsessive I can be when it comes to coffee… but that shouldn’t be anything new.

 

If you liked this creamy coffee flan recipe, don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM,  PINTEREST, YOU TUBE and GOOGLE-PLUS too.

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I’ll be sharing my recipe over at –

FoodieFriDIY    |    Friday Favorites    |    Fiesta Fridays    |    Saucy Saturdays

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  1. Faizah says

    January 16, 2021 at 11:29

    I love coffee and coffee desserts, thank you for sharing the recipe! I’m wondering if I can make this in a bigger dish as opposed to 8 small servings. What size dish would be best?

    Reply
  2. Yasmina says

    February 9, 2017 at 10:26

    What does 2 cups of half and half means??

    Reply
    • Dini says

      February 9, 2017 at 10:33

      Hi Yasmina! Half and half is a type of dairy that is available in the US. If you can’t find it where you live, Just substitute the 2 cups of half and half with 1 cup of milk and 1 cup of double cream. Hope that helps! 🙂

      Reply
      • Yasmina says

        February 12, 2017 at 02:16

        thank you from Mauritius

        Reply
  3. Qynne says

    December 13, 2016 at 17:28

    Excited to try this! When you refer to sugar the first time for the caramel, is not the 2/3 cups? And the other 1 cup or vise versa?

    Reply
    • Qynne says

      December 13, 2016 at 17:29

      Is it*

      Reply
    • Dini says

      December 13, 2016 at 19:39

      Hi Qynn!
      I had the recipe separated, but the format has disappeared! Thank you for pointing that out to me! The 1 cup of sugar is for the caramel layer 🙂 The 2/3 cup goes into the custard. I hope that helps! Cheers
      Dini

      Reply
  4. Michelle | A Dish of Daily Life says

    May 27, 2016 at 10:13

    Dini, that looks so good! I’m not a huge coffee fan (although I am growing to like it more and more all the time), but I LOVE coffee desserts!

    Reply
  5. Sara | Life's Little Sweets says

    May 27, 2016 at 06:19

    5 stars
    This looks truly gorgeous, I’m a huge coffee lover, so I love your take on flan, pinned and sharing!

    Reply

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Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences!

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