Coffee Crème Caramel

Name: Coffee Crème Caramel
Yield: 6 cups
Cuisine: American
Ingredients: 80 g granulated sugar; 20 g water; 430 g whole milk; 100 g whipping cream; 80 g sweetened condensed milk; 2 tsp instant coffee; 2 large eggs

Spoonful Passion @spoonfulpassion

Canada

Ever made creme caramel before? If you have, then you know how easy it is. But have you tried making it in coffee flavor? It's super tasty that it has become my favorite. #12plates

Spoonful Passion @spoonfulpassion

Canada

Ever made creme caramel before? If you have, then you know how easy it is. But have you tried making it in coffee flavor? It's super tasty that it has become my favorite. #12plates

Saved

Ingredients

6 cups

Caramel
80 ggranulated sugar
20 gwater
Custard pudding
430 gwhole milk
100 gwhipping cream
80 gsweetened condensed milk
2 tspinstant coffee
2large eggs

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Steps

1

Youtu.be/U7vzb5D09h4
2

Caramel: In a heavy-bottom pot, heat sugar and water over medium-low heat until it caramelizes or turns brown. Only swirls the pot gently when needed.
3

Pour and divide caramel evenly into 6 heat-proof cups. Place the cups in a deep baking dish. We will bake them with a bain-marie (water bath) method. Cover each cup with an aluminum foil, then set aside.
4

Custard pudding: Combine milk, cream, and sweetened condensed milk in a pot. Bring to a simmer over medium heat. Stir the instant coffee into the hot mixture.
5

In a separate bowl, beat the eggs with a whisk. Then slowly whisk the hot mixture into the eggs. This will prevent the eggs from getting cooked.
6

Strain the custard through a fine sieve into a jug. Divide the custard evenly into the caramel-lined cups (about 90ml each). Poke any bubbles that surface up with a toothpick if there are many (optional). Cover the cups again with aluminum foil.
7

Fill the baking dish with water until half the height of the cups. Bake in a preheated oven at 300°F (150°) for 50 minutes or just until set with a little jiggle in the center.
8

Carefully remove each cup from the water bath. Let cool to room temperature then refrigerate for at least 4 hours (best overnight).
9

Once set, run a thin knife around the top edge of the custard. Turn it upside down onto a small plate. Hold the cup and plate firmly then shake a few times around with a circling motion until the custard drops onto the plate. Uncover the cup and enjoy!