Coffee Crème Caramel
Ingredients Yield: 4 Servings
- 2 Eggs
- 1 Egg Yolk
- 60g (1/3c) Granulated Sugar
- 5ml (1tsp) Vanilla Extract
- 310ml (3 1/3c) Milk
- 25g (1/4c+2Tbsp) Coffee, ground
- 120g (2/3c) Granulated Sugar
- 15ml (1Tbsp) Water
Instructions
- Combine the 120g of sugar and the water in a small pot on medium-high heat and turn into a caramel. (Just keep and eye on it as it will smell slightly burnt when ready).
- While making the caramel, combine milk and coffee grounds in a pot on medium-high heat and scald. Once it starts to foam remove from heat.
- While the caramel and coffee milk are heating, whisk together eggs, egg yolk, 60g granulated sugar and vanilla in a bowl until sugar has dissolved. Set aside.
- By now the caramel should be ready. Remove from heat and pour into ramekins/ small mason jars so that the bottom of each has a coating of caramel. Let cool until the caramel hardens.
- While the caramel is cooling, gradually whisk in the hot coffee milk into the egg mixture until it is all combined.
- Pass the mixture through a fine mesh strainer.
- Take ramekins and place in a 9x13inch pan lined with a wet dishcloth.
- If the caramel has cooled fill the ramekins up evenly with the custard mixture.
- Add enough boiling water to the pan to go halfway up the sides of the ramekins.
- Bake in a preheated 325 degree Fahrenheit oven for 30-40 minutes until the custard has set. To test, shake the pan and if it has a slight jiggle in the centre they are ready or insert a toothpick and it should come out clean.
- Remove ramekins from water, cover and refrigerate for 24 hours.
- To remove from ramekins, slide a knife around the edge of the custard, place a plate over top, invert the plate and shake until it slides out.
- Serve and enjoy!
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