If there’s one thing Italian’s can’t live without, it’s their coffee. In Tuscany, coffee is transformed into this creamy coffee custard, café in forchetta, which roughly means coffee on a fork.  






Skill level

Average: 3.1 (128 votes)


  • 1 cup (250 ml) milk
  • 1 cup (250 ml) thick (heavy) cream
  • 1 cup (250 ml) freshly brewed espresso (or substitute with freshly brewed coffee)
  • 4 egg yolks
  • 2 eggs
  • ¾ cup sugar
  • Thick whipped cream, for topping
  • Cocoa powder, for dusting

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Special Equipment: 8 small ovenproof jars or ramekins

1. Preheat oven to 150°C (300°F).

2. Heat milk and heavy cream in a saucepan until it just starts to steam. Remove from heat and whisk in freshly brewed espresso.

3. Whisk together egg yolks, eggs and sugar. Pour half of the cream mixture into the eggs and sugar, whisking briskly to combine. Now pour the yolk and cream mixture back into the pot with the remaining cream mixture, whisking continuously until combined. Carefully pour custard mixture into 8 small mason jars.

4. Place jars or ramekins in a large casserole dish and fill the dish with about 2.5 cm (1 inch) of boiling water. Cover with aluminium foil. Transfer casserole dish to oven and bake for 90 minutes or until puddings have set with a slight crust around the edges. You should still see a slight jiggle in the middle.

5. Remove the casserole dish from the oven, carefully remove the jars, and let cool. Transfer jars to refrigerator to chill completely.

6. Top with tufts of thick whipped cream and dust with cocoa powder to serve. Buon appetito!