Coffee Cream

  • {0} pers.4
  • DifficultyBeginner
  • Prep time
  • Cooking time


  • 500 ml milk (ideally full fat)
  • 150 ml coffee
  • 75 g sugar
  • 5 egg yolks


  • Pour the coffee into a glass.
  • Bring the milk to the boil in a saucepan.
  • In a mixing bowl, beat the egg yolks with the sugar until pale and creamy, add the milk and the coffee. Mix well and set aside until the foam has disappeared.
  • Pour the mixture into ramekins (or large coffee cups) and cook in the oven at 150°C for 40 minutes, in a bain-marie or place the ramekins in a roasting tin and top up with boiling water until halfway up the sides of the ramekins.
  • Leave to cool and serve cold.