Cappuccino Creams

Name: Cappuccino Creams
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: vegetable oil cooking spray; 1 piece vanilla bean, split lengthwise; 1 3/4 cups whipping cream; 2 ounces white chocolate, finely chopped (such as Lindt or Bakers); 5 tablespoons sugar; 4 large egg yolks; 1 large egg; 1/4 cup sour cream; 4 teaspoons white rum; 1 pinch salt; 4 teaspoons espresso powder

Submitted by skat5762

"Easy and elegant!"

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Ready In:: 1hr 20mins
Ingredients:: 11
Serves:: 6

ingredients

vegetable oil cooking spray
1 piece vanilla bean, split lengthwise
1 ³⁄₄ cups whipping cream
2 ounces white chocolate, finely chopped (such as Lindt or Bakers)
5 tablespoons sugar
4 large egg yolks
1 large egg
¹⁄₄ cup sour cream
4 teaspoons white rum
1 pinch salt
4 teaspoons espresso powder

directions

Preheat oven to 350.
Spray six 3/4-cup ramekins or custard cups with nonstick spray.
Place cups in 13 x 9 x 2-inch baking pan.
Scrape seeds from vanilla bean into small saucepan; add bean.
Mix in 1/2 cup cream and white chocolate.
Stir over low heat just until smooth.
Set aside.
Whisk 1 1/4 cups cream, sugar, yolks, egg, sour cream, rum and salt in medium bowl until smooth.
Strain white chocolate mixture into egg mixture and whisk to blend.
Pour 1/4 cup custard mixture into each ramekins; reserve remaining custard.
Pour enough hot water into baking pan to come halfway up sides of ramekins.
Bake until custards set, about 30 minutes.
Let stand 5 minutes.
Add espresso to remaining custard mixture; stir until dissolved.
Spoon espresso custard over white chocolate custards, dividing equally.
Bake until custards set, about 30 minutes.
Remove from water.
Chill uncovered until cold, about 3 hours.
(Can be made 1 day ahead. Cover; keep chilled).
Cut around ramekin sides to loosen custards.
Turn out onto plates.