Coffee Custard

Coffee Custard Recipe

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Bonnie Beck


If you love coffee.

This custard always makes me think of my mother. I can't remember a time where her coffee pot was on. Many a time we had to turn around on while starting out on a trip to make sure she had turned the pot off.

★★★★★ 2 votes
1 Hr


1 c
raw organic heavy cream
1/2 c
raw organic whole milk
2 Tbsp
instant espresso powder
ex large fresh organic eggs yolks
ex large fresh organic egg
1/4 c
bakers sugar
vanilla bean or 1 tsp. of pure tahitian vanilla extract
a pinch of sea salt or kosher salt
1 oz
shaved dark belgium chocolate
3 Tbsp
unsalted raw organic butter, melted
cheese cloth

How to Make Coffee Custard


  • 1Insert pan or roasting pan with a 1" of hot water in a oven at 300*. Keep a kettle shimmering of hot water.
  • 2Brush the sides of 4 - 6oz custard cups that have been lightly brushed with unsalted butter. Set aside.

    Split the vanilla bean down the middle and scrap the seeds out.
  • 3Combine the cream, milk, vanilla bean and seeds and espresso in a small sauce pan over medium heat. Bring to almost to a boil. Turn off the heat.

    Strain the cream mixture through the cheese cloth while hot and return to pan, set it on the same burner to help keep it hot.
  • 4Beat the eggs with the sugar till the sugar and eggs are well incorporated. But don't make the eggs frothy or thick.
  • 5Remove the Vanilla Bean.

    Pour slowly a little of the hot milk mixture, while quickly stirring, the egg mixture to temper the eggs.

    Slowly pour the egg mixture into the milk mixture constantly stirring.
  • 6Pour custard mix into Custard cups. Place the custard cups in the hot water bath. Pour enough hot water into the first pan till the water reaches about 3/4 to the top of the custard cups. Becareful not to splash the water.
  • 7Bake 300* for about an hour or till custard has set. Cool and refrigerate.
  • 8There are two ways I service this. One with whipped cream and the Chocolate shavings on top.
    Or I make a Meringue..and top the custard with the meringue and use my little blow torch to make the meringue a golden brown. Then I add the shaved chocolate
  • 9Do not throw your vanilla bean away. Just run it under cold water..dry with a paper towel.

Printable Recipe Card

About Coffee Custard

Course/Dish: Puddings, Other Desserts