I’m a big fan of Thai coffee and Thai iced tea. Thai iced tea is typically regular brewed tea sweetened with sweetened condensed milk, and the Thai coffee follows the same idea: coffee brightened and sweetened by thick, caramel-like condensed milk. That rich, sweet milk pairs beautifully with both beverages and inspired this Thai Coffee Crème Caramel I found in the New York Times Dessert Cookbook. I was curious to see how the coffee’s flavors would translate into a creamy custard, and the result did not disappoint.
The texture of this crème caramel is exceptional—silky, light and far from gelatinous or tough. Many flans I’ve tried can be rubbery, but this one is delicate and unbelievably smooth. In the photo you can see a few small bits of custard in the caramel; that’s simply because unmolding crème caramel can be tricky and I sometimes nick the edge when releasing it. Often I serve it right in the ramekin with the caramel—equally delicious.
The coffee and caramel notes come through nicely, faithfully echoing the original Thai coffee drink. One of the best things about this dessert is its simplicity: it uses only a few ingredients and is straightforward to prepare.
When making the caramel for the ramekins, stop at a light to medium amber color—don’t let it get too dark, or you risk a burnt sugar flavor that will overpower the delicate custard. The recipe relies on a concentrated coffee extract for flavor and a custard base made from egg yolks, sweetened condensed milk and water. Save the reserved egg whites for another bake, such as angel food cake or cupcakes.
This crème caramel is best served chilled. While it can be eaten at room temperature, refrigerating it for a few hours helps it set and improves the texture. To unmold, dip each ramekin in very hot water for about 20 seconds, then invert onto a plate. If necessary, run a thin knife around the edge to loosen the custard—this can make for a cleaner release, although the hot-water method alone often works well.
Thai Coffee Crème Caramel
(from the NY Times Dessert Cookbook)
7 large egg yolks, room temperature
2 tsp vanilla extract
1 tbsp coffee extract
1 14-oz can sweetened condensed milk
14 oz water
3/4 cup sugar
Preheat the oven to 300°F. Prepare six 8‑oz ramekins and a 9×13‑inch baking dish.
In a large bowl, whisk together the egg yolks, vanilla extract, coffee extract, sweetened condensed milk and water (measure the water using the condensed milk can) until smooth. Let the mixture rest for 20 minutes.
Bring about 4 cups of water to a simmer in a large saucepan over medium heat.
Meanwhile, place the sugar in a small saucepan and cook over medium heat until it melts and turns a light to medium amber color, about 5–10 minutes. Pour a little caramel into each ramekin and swirl to coat the bottom. If any caramel remains, divide it evenly among the ramekins. Allow the caramel to set for 2–3 minutes.
Strain the egg mixture into a large measuring cup and pour it into the prepared ramekins. Arrange the ramekins in the 9×13‑inch baking dish, then carefully pour the hot simmering water from the saucepan into the baking dish to create a water bath. Place the dish in the oven and close the door.
Bake the custards for about 30 minutes, until set. When gently shaken, the custard should wobble evenly and not appear wet in the center.
Remove the custards from the water bath and cool at room temperature. Refrigerate until chilled if desired.
To serve, dip each ramekin in very hot water for about 20 seconds to loosen the caramel, then invert onto an individual serving dish.
Serves 6.