Weight Watchers Friendly
Coffee Caramel Baked Custard is a dessert that combines coffee and caramel in a creamy custard.
It’s easy to make but it’s fancy enough to look impressive to guests.
You’ll only need sugar, cornstarch, evaporated milk, a little caramel, coffee powder, and egg whites.
This recipe gives you a dessert that can be served warm or chilled, depending on your mood.
It works well for family dinners, weekend treats, or when you want a healthy dessert that feels a little special. The coffee adds a nice depth of flavor, and the caramel gives it just the right sweetness.
Why You’ll Love This Coffee Caramel Baked Custard
Light but Satisfying
This custard feels rich without being heavy, making it a good choice when you want dessert but not something overly sweet.
Simple Ingredients
You only need a few pantry staples, and the process is easy to follow.
Flexible Serving Options
It can be served warm for comfort or chilled for a refreshing treat.
Tips and Tricks
Prevent Overbaking
Remove the custard as soon as it’s set and puffed. Overbaking can make the texture rubbery.
Add Flavor Variations
A sprinkle of cinnamon or nutmeg can add extra depth if you want to switch things up.
Ingredient Substitutions
Milk
If you don’t have evaporated milk, use regular milk, but simmer it a little longer for thickness.
Coffee Powder
Any instant coffee can be used if Cafe Vienna isn’t available.
Caramel
If you don’t have caramel topping, try maple syrup for a different but tasty twist.
How to Store and Reheat
Cover each ramekin with plastic wrap and refrigerate for up to 3 days. Serve cold or let it sit at room temperature for 15 minutes before eating. This recipe is not freezer-friendly.
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Coffee Caramel Baked Custard
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Equipment
Ingredients
- ½ cup sugar
- 1 tablespoon cornstarch
- 1 cup fat-free evaporated milk
- 2 tablespoon fat-free caramel topping
- 1 tablespoon sugar-free Cafe Vienna coffee powder
- 2 large egg whites
Instructions
- Preheat oven to 350°F.
- In a medium saucepan, whisk sugar and cornstarch.
- Slowly whisk in evaporated milk until smooth.
- Place saucepan over medium heat and bring to a simmer, whisking constantly until slightly thickened.
- Stir in caramel topping and coffee powder. Remove from heat.
- In a large heatproof bowl, whisk egg whites until frothy.
- Slowly whisk the hot milk mixture into the egg whites.
- Pour ⅓ cup of mixture into each of the four ramekins.
- Place ramekins in a shallow baking dish. Add hot water to the dish until it reaches 1 inch up the sides of the ramekins.
- Bake for 30 minutes, until firm and puffed.
- Remove ramekins from the baking dish and let cool.
- For chilled custard, cover with plastic wrap and refrigerate until cold.
Notes
Tips and Tricks
Prevent Overbaking
Remove the custard as soon as it’s set and puffed. Overbaking can make the texture rubbery.Add Flavor Variations
A sprinkle of cinnamon or nutmeg can add extra depth if you want to switch things up.Ingredient Substitutions
Milk
If you don’t have evaporated milk, use regular milk, but simmer it a little longer for thickness.Coffee Powder
Any instant coffee can be used if Cafe Vienna isn’t available.Caramel
If you don’t have caramel topping, try maple syrup for a different but tasty twist.How to Store
Cover each ramekin with plastic wrap and refrigerate for up to 3 days. Serve cold or let it sit at room temperature for 15 minutes before eating. This recipe is not freezer-friendly.Nutrition
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