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Vanilla Creme Brûlée Coffee Pudding CakeVanilla Creme Brûlée Coffee Pudding Cake

Vanilla Creme Brûlée Coffee Pudding Cake

By: Hidemi W. - Centreville, VA - 2017 Recipe Contest Submission

"As being a Japanese, I sometimes miss Japanese style pudding which is called Purin. Making both at the same time is so fun to make and eat. Of course, it is so delicious, wonderful vanilla crème brulee and coffee flavored pudding and chocolate cake with a hint of vanilla crème brulee coffee and sweet coffee caramel!"

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.

Featured ingredient: Vanilla Creme Brulee Coffee 10 oz. Bag Ground


  • 4 Large eggs
  • 1/2 cup Milk
  • 1/4 cup Granulated sugar
  • 1 and 1/4 cups Strong brewed Door County Vanilla Crème Brulee Coffee
  • 3 Large eggs
  • 1/2 cup All-purpose flour
  • 2 tablespoons Unsweetened baking cocoa
  • 1 teaspoon Un-brewed Door County Vanilla Crème Brulee coffee
  • 1/3 cup Granulated sugar
  • 1 tablespoon Milk
  • 1 tablespoon Unsalted butter (melted)
Coffee Caramel Sauce:
  • 2 tablespoons strong brewed Door County Vanilla Crème Brulee Coffee
  • 1/3 cup Packed light brown sugar
  • Hot water for baking the pudding


  1. Preheat oven to 325°F. Grease all sides of four ramekins (10-11 oz. each) with no-stick cooking spray (but not bottom).
Coffee Caramel Sauce:
  1. In a sauté pan, put brown sugar and 2 tablespoons of coffee. Heat over medium heat (don’t stir). When the sugar is dissolved and big bubbles appear, shake the pan and let cook shaking the pan frequently until slightly thickened (about 2 minutes). Remove the pan from the heat and put into the prepared ramekins equally.
  1. In a saucepan, put 1/2 cup of milk, 1 and 1/4 cups of coffee and 1/4 cup of granulated sugar. Heat over medium heat, stirring constantly to dissolve sugar. When the sugar is dissolved, turn off the heat and remove the saucepan from the heat.
  2. In a medium-large bowl, beat 4 eggs then whisk in the coffee mixture little by little whisking constantly until combined.
  3. Strain the mixture into another medium-large bowl then strain one more time into another bowl. Pour the mixture into the ramekins equally.
  1. Sift together all-purpose flour, coffee and cocoa into a bowl and set aside.
  2. In a small bowl, mix together melted butter and 1 tablespoon of milk.
  3. In a bowl of stand mixer with a whisk attachment, crack in 4 eggs and put 1/3 cup of granulated sugar. Whisk on medium-high speed until thickened. Remove the bowl from the stand mixer.
  4. Add the flour mixture to the bowl and with a rubber spatula, mix briefly to combine. Then add melted butter mixture to the bowl. Mix gently to combine.
  5. Put the batter into the ramekins equally (over the mixture for the pudding).
  6. Put the ramekins in a deep baking dish such as, a 13x9x3-inch baking dish or a large casserole then pour in hot water around the ramekins about half height up to the ramekins (not in the ramekins) and put into the oven.
  7. Bake for 20-25 minutes until a toothpick inserted in center of pudding part comes out clean and in the center of the cake part comes out with a few moist crumbs attached.
  8. Let cool on a wire rack then refrigerate for 2-3 hours until completely chilled.
To Serve:
  1. Invert each ramekin on an individual serving plate and remove the pudding cake from the ramekin. Top with whipped cream if you like.