Café au Lait Pots de Crème with Meringue Toppers

This coffee custard recipe steeps ground coffee in warm milk and bakes the infused liquid into French custards. Meringue sits on top. Twenty minutes of prep, then the oven does the work.

The key to any good coffee custard recipe is using real ground coffee instead of instant. Steeping the grounds in warm milk pulls the full flavor into the custard base. A dark roast works best here. Blackout's Brewtal Awakening dark roast brings the deep chocolate and bold character this recipe needs. The custard stands up to cream without getting lost.

What You Need

This coffee custard recipe serves 4. Prep time: 20 minutes  |  Cook time: 1+ hours  |  Servings: 4

Ingredients:

• 2 cups whole milk
• 1/4 cup coarsely ground coffee (dark roast recommended)
• 4 eggs, separated
• 1/2 cup confectioners sugar, sifted and divided

Equipment:

• 4 ramekins, custard cups, or oven-safe dishes
• Shallow roasting pan or casserole dish (for bain-marie)
• Cloth-lined sieve
• Parchment paper
• Piping bag (optional)

How to Make Café au Lait Pots de Crème

1. Preheat the oven to 325°F.
2. In a saucepan, combine the milk with the ground coffee. Stir to wet all the grounds.
3. Bring the mixture to a simmer over medium heat. Remove from heat, cover, and let sit for 30 minutes.
4. Strain the coffee milk through a cloth-lined sieve. Measure and add enough whole milk to bring it back to 2 cups.
5. In a medium mixing bowl, beat the egg yolks with 1/4 cup of confectioners sugar until light yellow, thick, and creamy.
6. Add 1/2 cup of the warm coffee milk to the egg yolk mixture, beating it in well.
7. Pour the egg mixture into the remaining coffee milk and whisk until foamy.
8. Place four ramekins into a shallow roasting pan or casserole dish.
9. Ladle the custard mixture into the ramekins, filling each one 1/2 to 3/4 full.
10. Pour boiling water into the roasting pan until it reaches the same level as the custard inside the ramekins.
11. Cover loosely with aluminum foil. Bake for about 45 minutes. The custard should be set at the edges with a small jiggly spot (about the size of a dime) in the center. Turn the oven down to 250°F and continue baking while preparing the meringues.
12. In a small mixing bowl, whip the egg whites until foamy.
13. Continue whipping while slowly adding the remaining 1/4 cup of confectioners sugar.
14. Whip until the egg whites are glossy and stiff peaks form.
15. Drop the meringue by spoonfuls onto a parchment-lined baking sheet, or pipe in rosettes using a piping bag.
16. Bake alongside the custards for 20 minutes. Turn the oven off and leave both pans inside for 30 more minutes.
17. Chill the pots de crème for 2 to 3 hours. Store the meringues in a covered airtight container until ready to serve.
18. To serve, place one meringue on top of each custard.
19. Serve remaining meringues alongside or save for later.

Tips for the Best Coffee Custard Recipe Result

This coffee custard recipe needs a bold coffee that holds up through the infusion and baking process. Light roasts tend to get lost in the cream. Use a dark roast with chocolate or caramel notes. Our Brewtal Awakening dark roast is a natural fit here. Grind it coarse so it strains out cleanly.

A regular metal strainer will leave fine coffee particles in the milk. They sink to the bottom of the custard and create a gritty texture. Line your sieve with a clean cloth or cheesecloth for a silky result.

Humidity is the enemy of meringue. On a humid or rainy day, meringues absorb moisture from the air and come out sticky instead of crisp. Pick a dry day to bake this recipe if you can. If not, the custard still tastes great on its own.

This is an ideal make-ahead dessert. The pots de crème can chill overnight in the refrigerator. Store the meringues separately in an airtight container at room temperature. Float the meringues on just before serving. For more coffee baking ideas, see our espresso brownie recipe, our guide to pairing coffee with dessert, and our coffee granita recipe.

Frequently Asked Questions

You can, but the flavor will be thinner and less nuanced. This recipe infuses real ground coffee into warm milk. That steeping process pulls out the full flavor range. Instant coffee skips it entirely. Use fresh ground dark roast for the best result.

A bain-marie is a water bath. You set the ramekins in a pan of hot water during baking. The water keeps the oven temperature around the custard even and gentle. Without it, the edges of the custard cook too fast and crack or curdle before the center sets.

The edges should be set firm and the center should still have a small, coin-sized jiggle. If the whole surface moves like liquid, it needs more time. If the whole surface is firm, it is slightly overbaked but still good. The jiggle in the center finishes as the custard cools.

Yes. The coffee custard stands alone as a dessert. Top with lightly whipped cream instead, or serve plain. The meringue adds visual interest and a crisp texture contrast, but the custard is the main event.

This coffee custard recipe keeps well. The custards stay covered in the refrigerator for up to 3 days. The meringues keep for 1 to 2 days in an airtight container at room temperature. Do not refrigerate the meringues they will weep and go soft.

A dark roast with bold, chocolatey character gives this coffee custard recipe its depth. The infusion and baking mellow the coffee's edge, so start bold. Light roasts fade in the background. Browse our premium coffee collection and look at the dark roast options.

Get the Coffee This Recipe Deserves

A great coffee custard recipe starts with great coffee. Browse our premium coffee collection, our flavored coffee, or our five-pound bulk bags if you bake often.

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