COFFEE CRÈME CARAMEL

COFFEE CRÈME CARAMEL image

Number Of Ingredients 7

Previous Next

Steps:

Preheat oven to 320oF. Put the first measure of sugar in a heavy-based saucepan with the water and place over a medium heat. Cooking, stirring for 2 minutes until the sugar dissolves then bring to the boil. Don't stir any further. Swirl the mix around in the pan until the sugar turns a deep golden caramel colour - about 3-4 minutes. Occasionally brush down the side of the pan with a wet pastry brush to stop the sugar forming there. Pour some of the syrup into each mould and set aside for 5 minutes to set. Heat the milk and cream in a saucepan until it is simmering but not boiling. Add the coffee and remove from the heat. Whisk the eggs and sugar together lightly until just combined. Add a little of the hot milk mixture and whisk lightly, then add a little more of the liquid. When combined, stir in the remaining milk. Don't start by adding it all at once or the eggs may start to scramble. Pour the custard mix into the moulds and place them in a roasting dish. Pour in boiling water to come halfway up the sides of the moulds. Bake till the custard sets - about 40 minutes. Cool then cover with plastic wrap and refrigerate overnight. The caramel will dissolve a bit and the custards will set firmly. At serving time, run a sharp knife around the edge of the mould and turn out carefully onto serving plates. If the desserts aren't co-operative, dip the bottom of the moulds briefly in hot water. Serve alone or with a garnish of seasonal fruit.