Creamy Coffee Custard

1Making the Custard In a saucepan, heat the milk (2 cups) and sugar (¾ cup) on medium-low heat until the sugar (1 cup) dissolves. Add instant coffee powder (¼ cup) and stir until fully incorporated.

2In a separate bowl, whisk the eggs (4) and slowly pour the warm coffee-milk (2 cups) mixture into the eggs (4) while whisking constantly to avoid curdling. Add vanilla extract (1 teaspoon) and mix well.

3Strain the custard mixture to ensure a smooth texture. Pour the mixture into ramekins or a baking dish.

4Baking the Custard Preheat the oven to 325°F (160°C) and place the ramekins or dish in a larger pan. Fill the pan with hot water (¼ cup) to create a water (¼ cup) bath. Bake for 30-35 minutes until the custard is set but still slightly jiggly in the center.

5Making Caramel Sauce In a saucepan, heat sugar (¾ cup) and water (¼ cup) over medium heat without stirring until it turns into a golden caramel. Remove from heat and slowly whisk in the heavy cream (½ cup). Add salt (½ teaspoon) and mix until smooth.

6Let the caramel sauce cool slightly before drizzling it over the baked custard.

7Serving Top the creamy coffee custard with a dollop of whipped cream, chocolate shavings, and a few coffee beans for garnish. Enjoy warm or chilled!