Coffee Creation A collection of espresso based ultimate recipes

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Coffee Custard with Caramel Milk Froth

The ultimate indulgence! A creamy cloud of milk and vanilla custard with toffee flavours.


  • capsule of Volluto Grand Cru (to produce 40 ml /1.5 oz of Espresso coffee)
  • 100ml / 3.5 oz of milk to prepare milk froth
  • teaspoon of caramel syrup
  • teaspoons of custard (ready_made or home_made using the method below)
  • Ingredients for preparing 250 ml / 8.5 oz of home_made custard:
  • 250 ml /8.5 oz of semi_skimmed milk
  • egg yolks
  • 50 g / 1.75 oz of white sugar
  • Half a vanilla pod, split lengthways


  • Espresso cup (80 ml/3 oz) or 1 tall Recipe Glass (350 ml/12 oz)
  • Saucepan
  • Bowl
  • Aeroccino milk frother or your Nespresso machine's steam nozzle
  • Glass Espresso
  • Ritual Recipe Spoon


  • Boil the milk along with half a vanilla pod in a saucepan
  • Beat the egg yolks in a bowl together with the sugar
  • Continue stirring the eggs and sugar while pouring in the milk with the split vanilla pod
  • Next, pour the mixture back into the saucepan and let it thicken over a low heat (do not let the mixture boil as this will make the cream curdle)
  • Test the custard cream using a spoonas soon as the cream begins to stick to the spoon, remove the saucepan from the stove
  • Continue stirring so that the mixture remains smooth and creamy
  • Remove the vanilla pod and scrape out the seeds to add back into the custard
  • Prepare a Grand Cru Volluto in Espresso (40 ml / 15 oz) in the espresso cup or a small recipe glass
  • Add 5 teaspoons of the readymade or homemade custard
  • Prepare milk froth using the steam nozzle of your Nespresso machine or the Aeroccino milk frother, adding the caramel syrup as soon as the froth begins to form
  • Cover the coffee custard with the caramelflavoured milk froth
  • Serve immediately

Advised Grands crus

Volluto Decaffeinato

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