Vietnamese Coffee Creme Caramel

Cook Time 1 hour + setting time

Servings 4



80g palm sugar


6 single free-range eggs

10g Vietnamese coffee

650ml full-fat milk

240g caster sugar

4g vanilla paste

Salt Flakes


In a small saucepan, heat the palm sugar over medium heat.

Once the caramel has turned amber (roughly 5 minutes) Pour the caramel into the moulds and leave to harden, once the palm sugar has set, spray oil the sides of the moulds.

Whisk the eggs in a medium-sized bowl and set them aside.

Put the milk, sugar, and vanilla into a medium-sized saucepan over medium heat. Stir until combined. Ensure the sugar has fully diluted.

Preheat the oven to 140°C.

Take the milk mixture off once it is at 55°C and strain, add the milk mixture slowly into the eggs, mix until completely incorporated, allow to sit 10 minutes and strain once again through a fine sieve.

Pour the mixture into the pre caramel moulds. Place a tea towel on your workbench and tap the moulds onto the towel a few times to remove any air bubbles, using a gas torch lightly flame the top removing any residual air bubbles.

On a baking tray, place the moulds evenly separated and fill the tray halfway up the moulds with warm water from the tap. Cover the tray with aluminium foil and bake for 35 minutes. Check by removing the tin foil and jiggle a couple of moulds. The custard has to be just cooked as when you remove it from the oven it will continue to cook, you may need an extra 2-5 minutes depending on your oven.

Once ready, remove and sit on a cake rack until you can comfortably touch the moulds.

Wrap individually and store overnight. Remove from moulds with a pallet knife and scrape any caramel stuck to the moulds overtop of creme caramel. Finish with a pinch of good quality flakey salt.

Scott Lord

Head Chef at New Quarter


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