Do you have a Bundt pan lying around that never gets used? If so, why not give it some love and make this delicious coffee crème caramel recipe!

SERVES 6 // COOK TIME 1 hour 10 min

INGREDIENTS
2 tbsp whole coffee beans/ 1 tbsp  instant coffee
2 ½ cups milk
⅓ cup sugar
½ cup caster sugar
¼ cup water
3 eggs
3 egg yolks

METHOD
1. Preheat oven to 150°c. Generously grease a Bundt tin.
2. Bring the coffee beans, milk and sugar to a boil. Remove from the heat and allow the coffee to infuse, until cooled.
3. Place the caster sugar and the water in a small pot over medium heat, until the sugar has dissolved. then bring to the boil until
the caramel has turned a deep golden brown.
4. Immediately pour the caramel into the prepared tin, swirling around so that it evenly coats the bottom. allow to set.
5. Whisk the eggs and egg yolks together. Strain the coffee-infused milk into the eggs and whisk until well combined. Pour into the cake tin over the caramel.
6. Place the cake tin in a deep roasting tray and fill the roasting tray with hot water halfway up the side of the tin.
7. Bake for 40–45 minutes, until the crème caramel is set, but still has a bit of a wobble.
8. Remove the Bundt tin from the roasting tray and allow to cool for 15 minutes. then refrigerate for at least 4 hours, or until ready to serve.
9. Slip a knife down the side of the tin, creating a small air pocket between the tin and the crème caramel. invert it on to a serving platter and enjoy immediately.

We used whole coffee  beans in this recipe, because we wanted to retain the colour of a traditional crème caramel while still infusing that luxurious coffee flavour. If you don’t have coffee beans at home, simply dissolve 1 tbsp instant coffee in the milk and sugar instead.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto

Lemon meringue pie might be a classic. But there’s surely no way it competes with our delicious orange meringue pie. Don’t believe us? Try it for yourself.

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