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Cinnamon And Coffee Creams

  • 40 minutes
  • 40 minutes
  • 4
Cinnamon And Coffee Creams


  • 1½ cups lite cream (or use ½ full cream and ½ blue milk)
  • 1 vanilla pod, split or ½ tsp vanilla essence
  • 1 cinnamon stick (or ¾ tsp ground)
  • 2 tblsp roasted coffee beans
  • 1 whole egg
  • 2 egg yolks
  • ¼ cup caster sugar


  1. Slowly heat the lite cream (or cream and milk) with the vanilla pod or essence, cinnamon stick or spice and coffee beans until it reaches scalding point. Remove from the heat and stand covered until cool.
  2. Stir the egg, egg yolks and sugar together. Strain the cream mixture and stir into the eggs.
  3. Pour into 4 x ½ cup capacity moulds or heavy china coffee cups and place them in a deep roasting dish. Transfer to a 160ºC oven and then carefully pour enough warm water to come half way up the sides of the coffee cups.
  4. Bake for 30-40 minutes until the centre is just a little wobbly and the outside firm. Remove from the oven and carefully remove from the water bath. Leave until cold, cover and refrigerate overnight. Garnish as wished.

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