Coffee Creation A collection of espresso based ultimate recipes

1 serving

Coffee Custard with Caramel Milk Froth

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


  • capsule of Volluto Grand Cru (to produce 1.35 oz/40 ml of Espresso coffee)
  • 3.5 oz/100 ml of milk to prepare milk froth
  • teaspoon of caramel syrup
  • 0.85 oz/25 ml, 5 teaspoons of custard (ready_made or home_made using the method below)
  • Ingredients for preparing 8.5 oz/250 ml of home_made custard:
  • 8.5 oz/250 ml of semi_skimmed milk
  • egg yolks
  • 1.75 oz/50 g of white sugar
  • Half a vanilla pod, split lengthways

You will need:

  • Espresso cup (2.7 oz/80 ml)


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 an Espresso cup or a small recipe glass and add 0
  • 85 oz/25 ml, 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 caramelflavored milk froth and serve immediately

Recommended Grands Crus for this recipe

Volluto Decaffeinato

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