Cajun Coffee Custard

Cajun Coffee Custard

Chef: Cranky Cook

Description: A rich desert great for any occasion, with a creole/cajun accent of flavor.

Skill Level: Intermediate

Prep Time
30 minutes
Total Time
120 minutes
6 to 6

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  • 1 tbsp Brandy
  • 1 tsp Cayenne pepper
  • 1 tsp Nutmeg
  • 1 tsp Cinnamon
  • 1 cup Coffee
  • 4 whole Egg yolks
  • 2 whole Eggs
  • 2 cup Light Whipping cream
  • 2 tbsp Water
  • 1 cup Sugar


  1. Preheat oven to 325

  2. Combine half the sugar and the water and brandy in small, heavy skillet.

  3. Stir over medium heat until sugar is dissolved and golden.

  4. Divide evenly among six 6-ounce custard cups; immediately swirl each custard cup to coat bottom.

  5. In a small saucepan over medium heat, add cream and heat until a skin forms on top; (DO NOT BOIL) meanwhile, beat together eggs and egg yolks in large bowl until slightly thickened.

  6. Gradually add remaining sugar, cinnamon and nutmeg, beating until well combined.

  7. Gradually add cream, then coffee; strain into custard cups-using a fine to medium mesh strainer.

  8. Place cups in shallow baking pan; add enough boiling water to pan to come halfway up sides of cups.

  9. Bake for 50 minutes, or until toothpick inserted in center comes out clean. Cool slightly and serve warm, or cold. (warm is best)

  10. menu_book Chefs Notes:
    Garnish with a couple blackberries or raspberries and a sprinkle of powdered sugar if desired.

Recipe by Cranky Cook, Cranky Cook