Coffee Creme Caramels
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 1⁄3 cups sugar
- 1⁄4 cup water
- 2 cups whole milk
- 4 teaspoons instant coffee granules (espresso is good)
- 3 eggs
- 2 egg yolks
- 2 tablespoons dark rum
directions
- Preheat oven to 330°F Place six, ½ cup ramekins in baking pan large enough to hold them. Place pan in oven until ramekins are hot, about 10 minutes.
- Bring 1 cup sugar and ¼ cup water to boil in small pan, stirring, until sugar dissolves. Continue boiling, without stirring, until golden-brown, swirling occasionally, about 6 minutes. Immediately pour into ramekins, distributing evenly. Quickly rotate ramekins to coat sides (wear oven gloves as ramekins will be HOT!). Cool.
- Bring milk to boil in small saucepan. Remove from heat. Stir in coffee granules.
- Whisk eggs, yolks and 1/3 cup sugar to blend in large bowl. Gradually whisk in hot milk. Stir in rum. Divide among ramekins.
- Pour enough hot water into baking pan to come halfway up the sides of ramekins. Bake until edges are set, about 1 ¼ hours. Remove from water and refrigerate about 6 hours.
- Run a sharp knife around edges of cooled custards to loosen. Invert onto plates and serve.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.