Vietnamese coffee crème caramel

Sweet and delicious Vietnamese coffee crème caramel tart from Australian Women's Weekly.

  • 1 hr cooking
  • Serves 6
  • Print


Vietnamese coffee crème caramel
  • 3/4 cup (165g) caster sugar (superfine sugar)
  • 1/3 cup (80ml) boiling water
  • 3 teaspoon instant espresso coffee granules
  • 2 tablespoon boiling water, extra
  • 6 egg yolks
  • 395 gram canned sweetened condensed milk
  • 1 1/2 cup (375ml) milk
  • 2 tablespoon moist coconut flakes, toasted
  • 1/4 cup (40g) roasted cashews


Vietnamese coffee crème caramel
  • 1
    Preheat oven to 160°C/325°F.
  • 2
    Stir sugar and the water in a small saucepan over medium-low heat without boiling until sugar dissolves. Bring to the boil. Boil, without stirring, for 5 minutes, brushing down the side of the pan occasionally with a wet pastry brush to remove any undissolved sugar crystals, or until mixture turns a golden caramel. Immediately pour into a 20cm (8-inch) round cake pan; cool.
  • 3
    Meanwhile, stir coffee granules and extra boiling water in a small cup until coffee dissolves; cool. Place coffee mixture in a large bowl; whisk in egg yolks, then sweetened condensed milk and milk until smooth.
  • 4
    Pour milk mixture over caramel in cake pan. Place cake pan in a roasting pan; add enough boiling water to come one-third of the way up side of the cake pan.
  • 5
    Bake 45 minutes or until mixture is just set. Remove cake pan from water; cool to room temperature. Cover; refrigerate overnight.
  • 6
    Carefully run a knife around the inside of the pan to loosen custard from the side of the pan, then turn onto a plate with a rim. Serve topped with coconut and nuts.

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