Baked Vanilla Creams with Caramel-Kahlua Sauce

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“Pudding for adults. These need to chill for 3 hours before serving.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 300 degrees F.
  2. In a saucepan, combine the cream, the seeds from the vanilla bean and a pinch of salt and bring to a simmer.
  3. In a bowl, whisk together the yolks and ½ cup of the sugar until the mixture is thick and pale and add the hot cream mixture in a thin stream, whisking constantly.
  4. Strain the mixture through a fine sieve into a bowl, skim off the foam and divide among 6 buttered ramekins.
  5. Arrange ramekins in a baking dish with enough hot water to reach halfway up the sides of the ramekins.
  6. Bake creams, covered loosely with foil, in the middle of the preheated oven for 1- 1 ¼ hours or until set.
  7. Let cool on a rack and chill the creams, covered, for atleast 3 hours or overnight.
  8. In a saucepan combine the remaining 2 cups sugar with 1 cup water.
  9. Bring to a boil and boil it, undisturbed until it is a deep caramel in colour.
  10. Remove from the heat.
  11. Pour 1 ¼ cups water carefully into the side of the pan in a stream, stirring, and stir in the Kahlua and espresso.
  12. Let the sauce cool and chill it, covered.
  13. Spoon some of the sauce onto each of 6 plates.
  14. Run a thin knife around the edges of the ramekins and unmold onto the plates.
  15. Spoon remaining sauce over creams.

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