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Vietnamese Coffee Crème Caramel


Vietnamese Coffee Crème Caramel

Recipe by

Made With QL Eggs

QL Omega Eggs

See Product


Preparation time5 minutes
Cooking time35 minutes
Makes14 – 16 eggs



140 g sugar
70 ml water
10 ml lime juice


4QL Omega Eggs
450 ml milk
2 gVietnamese black instant coffee + 50 ml water
1 tsp vanilla essence
30 gsugar


  1. To prepare the egg shells, using a tack puncture, remove the top of the QL Omega Egg and swirl the tack around to loosen the hole. Drain the eggs and save it for custard mixture.
  2. Rinse the eggs shells with salt water three times or until water runs clear out of them.
  3. Using aluminium foil, create a nest to secure the egg shells in the muffin tin.
  4. To make the caramel, in a saucepan, bring to boil sugar and water. Make sure to not stir the mixture. Then, add lime juice and cook until dark golden brown. Quickly pour the caramel into the egg shells. Set aside.
  5. In another saucepan, combine milk and sugar. Using medium-high heat, bring it to a simmer while stirring occasionally. Remove the saucepan from the heat before adding vanilla essence and coffee. Stir well.
  6. In a mixing bowl, whisk QL Omega Eggs. Then, pour in the simmering milk mixture. Continue to whisk.
  7. Strain the mixture through a fine sieve and divide custard evenly among the egg shells.
  8. Transfer the muffin tin onto a tray with water bath. Bake in a preheated oven at 180°C for 20 – 25 minutes. Remove from oven when the custard is set and slightly golden brown.
  9. Cover and set aside in the refrigerator to cool. Serve cold.

QL Omega & QL D'Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.