The espresso adds a delicious twist to these classic crème caramels, giving them a rich coffee undertone that perfectly complements the silky custard. Made effortlessly in an Instant Pot, this recipe produces a thick, smooth texture and a gorgeous coffee-infused caramel sauce that pools beautifully around each dessert. Perfect for dinner parties these crème caramels are sure to impress.
I can’t believe it took me 15 years of blogging to make crème caramel. It’s such a timeless French dessert that holds a special place in my memories, even if my first introduction was the store-bought kind where you snap the plastic and let the syrup cascade down. Homemade, though, takes it to another level—especially with the addition of espresso.
Ever since I started using my Instant Pot for desserts like crème brûlée and cheesecake, I’ve been hooked on the way it elevates the texture of some desserts. The Instant Pot’s consistent heat and steam distribution create an incredible silky finish that’s hard to achieve in a traditional oven.
This recipe makes six perfectly portioned desserts. A crucial tip: wrap the ramekins tightly in foil to prevent water from seeping in during cooking. The Instant Pot is after all a high-pressure steamer. I fold the foil over and under three times to achieve this.
These creme caramels came out a little too blonde for my liking so next time I will take the caramel to the hard crack stage and a deeper amber. They are so delicious though.
What You Will Need to Make Espresso Crème Caramel in an Instant Pot
Here’s what you’ll need for this simple yet impressive dessert:
Equipment:
- 6 x 200ml capacity ramekins
- Instant Pot with a trivet
- Fine mesh sieve
- Aluminium foil
- Small pot for caramel
Ingredients:
Caramel:
- 165g white granulated sugar
- 80ml water
- ¼ tsp espresso powder (optional)
Custard:
- 400ml cream
- 220ml milk
- 3 large eggs
- 3 large egg yolks
- 75g caster sugar
- 2 tsp vanilla extract
- ¼ cup brewed espresso
How to Make Espresso Crème Caramel in an Instant Pot
Step 1: Make the Caramel
Combine sugar, water, and espresso powder in a small pot. Boil until the mixture turns a dark amber colour and thickens slightly about 6–8 minutes. Quickly divide the caramel between six ramekins, swirling to coat the bottom evenly.
Step 2: Prepare the Custard
Heat cream and milk in the Instant Pot on Sauté mode until just below boiling. Meanwhile, whisk eggs, yolks, sugar, vanilla, and espresso in a large bowl. Slowly add the hot cream mixture, whisking constantly. Strain the mixture through a fine mesh sieve into a jug to remove any lumps.
Step 3: Assemble and Cook
Pour the custard into the caramel-lined ramekins. Use a blow torch to remove any bubbles on the surface. Wrap each ramekin tightly with foil, folding the edges under to ensure no water seeps in.
Place three ramekins on the Instant Pot trivet, add one cup of water, and cook on High Pressure for 10 minutes. Let the pressure release naturally for 12 minutes. Repeat for the remaining ramekins, adding more water as needed.
Step 4: Chill and Serve
Cool the ramekins to room temperature, then refrigerate for at least 6 hours or overnight. To serve, dip each ramekin in hot water to loosen, then invert onto a serving plate.
Instructions to bake crème caramel in an oven
To bake crème caramel in the oven, preheat your oven to 160°C (320°F). Place the filled ramekins in a deep baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a bain-marie (water bath). This gentle cooking method ensures even heat distribution and prevents the custard from curdling.
Cover the dish loosely with foil to avoid direct heat on the tops. Bake for 35–45 minutes, or until the custards are set but still slightly jiggly in the centre when gently shaken.
Remove the ramekins from the water bath and allow them to cool to room temperature. Refrigerate for at least 6 hours or overnight before serving.
FAQs for This Recipe
Can I make this without espresso?
Absolutely! Skip the espresso powder in the caramel and replace the brewed espresso in the custard with a little more vanilla extract for a classic crème caramel.
Why is my caramel too hard or sticky?
Caramel hardens as it cools but will soften again when the custard sets. Be careful not to overcook it; remove it from heat once it turns amber.
Can I double the recipe?
Yes, but you’ll need to cook in multiple batches to fit the ramekins in the Instant Pot.
Substitutions & Variations
- Espresso Substitute: Use strong brewed coffee or decaf if you want less caffeine.
- Flavoured Custard: Add a splash of liqueur, like Kahlúa or amaretto for a twist.
Storage Instructions
- Refrigeration: Cover the ramekins and store them in the fridge for up to three days. They taste better after a day as the flavours deepen.
- Freezing: It is not recommended to freeze Crème caramel once cooked.
- Serving Tips: Unmold the dessert immediately before serving to keep the caramel syrup fresh and glossy.
Try a few more of my delicious dessert recipes.
This recipe is adapted from Donna Hay and the instructions have been created using an Instant Pot. I reduced the number of egg yolks to three (this was enough to get a firm set on the custard). I used granulated white sugar instead of caster sugar as it is not necessary when making caramel.
Caramel:
- 165 grams of white granulated sugar
- 80 ml water
- ¼ tsp espresso powder optional
Custard:
- 400 ml cream
- 220 ml milk
- 3 large eggs
- 3 large egg yolks
- 75 grams caster sugar
- 2 tsp vanilla extract
- ¼ cup brewed espresso
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To make the caramel, add the sugar, water and espresso powder to a small pot and bring it to a boil. Continue boiling for 6 – 8 minutes until it reaches a dark amber colour and becomes syrupy.
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Divide the caramel evenly between the 6 ramekins and set them aside to set.
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To make the custard, add the milk and cream to the bowl of an instant pot and set it to Sauté. Heat the mixture until just below the boiling point then remove the bowl.
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In a large bowl add the eggs, egg yolks, sugar and vanilla to a bowl and give it a good whisk.
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Add the espresso and whisk well to combine.
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Slowly add the warm cream/milk mixture in parts whilst continuously whisking. Continue until all the liquids are combined.
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Strain the custard into a jug through a fine mesh sieve.
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Pour the custard into the caramel-lined ramekins. Use a blow torch on the surface to get rid of any air bubbles.
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Cut a large piece of foil for each ramekin. Cover well, and thoroughly fold each side all the way under and the other sides, too. You want to double or triple-fold the foil around the ramekin to ensure no water can enter. If it is not well-covered enough the custard will scramble.
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Place 3 of the ramekins onto the trivet in the Instant Pot and add 1 cup of water to the bowl. Close the lid and set the time to Cook on High Pressure for 10 minutes. Release the pressure naturally for around 12 minutes.
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Repeat with the remaining 3 ramekins making sure to top up the bowl with a little water that would have been lost in the first cook.
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Once cooked, remove the crème caramel ramekins from the pot, allow them to cool and then refrigerate for 6 hours or overnight to set.
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When you are ready to unmold and serve, fill a shallow bowl with boiling water. Dip each ramekin into the boiling water to loosen. Invert on an individual serving plate. If you present them unmolded, it could be tricky to dish these up later.
Refrigeration: Store the ramekins covered in the fridge for up to three days. They taste better after a day as the flavours deepen.
Freezing: It is not recommended to freeze Crème caramel once cooked.
Serving Tips: Unmold just before serving to keep the caramel syrup fresh and glossy.
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