Coffee Crème Caramel

Name: Coffee Crème Caramel
Yield: 6 people
Cuisine: British
Ingredients: 150 ml full-fat milk; 100 gr Sugar; 200 ml Espresso; 4 eggs; 2 yolks; 1 cinnamon stick; 50 gr sugar; 2 tbsp water

Jose Navarro @jnavarro

Bristol

Crème Caramel recipe can be easily modified to add other flavors other than just vanilla. In this case, I infused the milk with coffee.

This recipe requires some time since you need to leave the resulting puddings in the fridge for several hours. It is better if you prepare this recipe the day before.

Crème Caramel recipe can be easily modified to add other flavors other than just vanilla. In this case, I infused the milk with coffee.

This recipe requires some time since you need to leave the resulting puddings in the fridge for several hours. It is better if you prepare this recipe the day before.

Jose Navarro @jnavarro

Bristol

Crème Caramel recipe can be easily modified to add other flavors other than just vanilla. In this case, I infused the milk with coffee.

This recipe requires some time since you need to leave the resulting puddings in the fridge for several hours. It is better if you prepare this recipe the day before.

Crème Caramel recipe can be easily modified to add other flavors other than just vanilla. In this case, I infused the milk with coffee.

This recipe requires some time since you need to leave the resulting puddings in the fridge for several hours. It is better if you prepare this recipe the day before.

Saved

Ingredients

6 people

Créme Caramel Mixture
150 mlfull-fat milk
100 grSugar
200 mlEspresso
4eggs
2yolks
1cinnamon stick
Golden Caramel
50 grsugar
2 tbspwater

Saved

Steps

1

Add the milk, sugar, and cinnamon stick to a pan. Bring it to a boil and as soon as it boils stop the heat. Once it has lost some temperature (a couple of minutes) add the espresso, mix it and close the pan with a lid. Leave it to infuse for 30 minutes. Preheat the oven to 150 degrees in the mode without a fan. Heat should come from up and down.
2

In the meantime, you can start preparing the caramel for the pots. Add the sugar and water to a pan. Do not mix it together, just heat it up to medium-high and leave it. Sugar and water will mix at some point and the sugar will start turning golden after a few minutes. Once all sugar has turned golden, pour the caramel into the pots. Be very carful because the pan and the sugar will be extremely hot.
3

Once the milk is infused with coffee, pour the mixture into the pots. Place the pots into a bigger oven tray and fill up the tray with hot water. Ideally, fill it so that 3/4 of the pots are immersed in water. Introduce the tray in the middle of the preheated oven to 150 degrees. Leave them for 1 hour. After one hour, leave the pods cooling down at room temperature and place them in the fridge for at least 10 hours.
4

To take them out, slide a knife on the sides and make the pod turn a bit so that the sides unstick. Then you can flip it with the help of a plate.
Try other variations as well! Chocolate, vanilla, matcha, green tea, etc. Limitless options. Have fun!