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Coffee & caramel custard creams


  • Place the plain sugar and water in a heavy-bottomed pot and gently boil until caramelised. (DON'T STIR.)
  • Then pour the caramel into 6 small ramekins (250 ml each).
  • At the same time, beat the eggs with the caster sugar until reasonably thick and changes colour.
  • Add the vanilla, milk and coffee liqueur. Beat and then pour into the ramekins. Cover each one with foil and steam, covered, for about 18-20 mins until set. Test if ready with a skewer.
  • Serve at room temperature (turned out if you like).


  • 1/3 cup sugar
  • 3 tbsp cold water
  • 4 large eggs
  • 2 tbsp caster sugar
  • 1 tspn vanilla extract
  • 2½ cups milk
  • 1 tbsp coffee liqueur

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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