ESPRESSO CRÈME CARAMEL

ESPRESSO CRÈME CARAMEL image

Categories Cake Egg Dessert Bake Thanksgiving Low Sodium

Yield 4-6

Number Of Ingredients 13

Ingredients

For the caramel:
1 cup/200 g granulated sugar
¼ cup/60 ml water
For the crème custard:
1 1/3 cups/300 ml whipping cream
1 1/3 cups/300 ml whole milk
1/2 cup/100 g granulated sugar
2 teaspoons/about 5 g espresso coffee powder
3 large whole eggs
3 large egg yolks
1 teaspoon/about 4 ml vanilla extract
Fresh raspberries, for garnishTo make the crème custard:
Meanwhile, combine the cream, milk, sugar and espresso powder in another heavy based medium sized saucepan. Bring to a simmer over medium heat, stirring constantly until the sugar and espresso powder dissolve, then remove from the heat and cool slightly, about 5 minutes.

Steps:

Whisk the eggs, egg yolks and vanilla in a large bowl to blend. Once the milk mixture has cooled slightly, gradually whisk it into the egg mixture. Strain the custard mixture through a sieve and into a 4-cup/1 liter measuring cup. Pour the custard mixture over the caramel in the ramekins, dividing equally. Transfer the roasting pan to the oven. Pour enough hot water into the pan to come halfway up sides of the ramekins. Bake until the outer 1-inch/2.5-cm perimeters of the custards are softly set but the centers are still loose, about 1 hour (the custard will firm up after it is refrigerated). To test whether the crème caramels are ready, push a small knife into the center of one of the dishes, and if the caramel rises out of the hole made by the knife, then they are ready. Remove the roasting pan from the oven then remove the crème caramels from the roasting pan. Refrigerate the crème caramels until cold, at least 2 hours. Cover and refrigerate overnight. Refrigerating the crème caramels overnight allows time for the caramel to dissolve and form a thin sauce when the custards are inverted. To serve the crème caramels: When ready to serve the crème caramels, run a small sharp knife around the sides of the ramekins to loosen the custards from the ramekins. Working with one crème caramel at a time, place a plate atop the crème caramel; invert the crème caramel onto the plate. Shake gently to release the crème caramel from the dish (you will hear it being released and fall onto the plate). Carefully remove the dish, allowing the caramel syrup to run over the crème caramel. Garnish with the fresh raspberries and serve.