1. Add sugar and instant coffee into a small saucepan, stirring over medium-low heat until all sugar is dissolved and you achieve a brown, bubbly caramel. Have a brush and bowl of water to brush the inside walls of the saucepan to prevent the caramel from burning. This would take 10-15 minutes.
  2. Pour caramel individual serving ramekins/mould, just enough to cover the base. Allow it to harden as you make the custard.
  3. In a mixing bowl, whisk egg yolks and eggs with a hand mixer at low speed.
  4. Pour in milk, condensed milk, vanilla, cream and coffee. Continue to beat with the hand mixer till evenly combined. Don’t get it frothy.
  5. When the caramel has set, ladle in the custard, leaving about 1-inch space from the top.
  6. Arrange a few ramekins onto the tray then insert into the Cubie Oven at low steam for 30 minutes, then for another 20 minutes.
  7. Remove the ramekins from oven. When cool, refrigerate overnight or for a minimum of 6 hours.
  8. To serve, use a palette knife to loosen the edges, prop a plate over the ramekin, then overturn the plate.



  • 300ml Single / Whipping cream
  • 300ml fresh Milk
  • 250ml Condensed milk
  • 200ml Vietnamese coffee
  • 6 Eggs
  • 2 Egg yolks
  • 5 tsp Vanilla extract



  • ¾ cup Caster sugar
  • 1/4 tsp Instant coffee powder