Espresso crème caramel

Recipe by:

The perfect indulgent dessert to finish off a dinner party, this classic crème caramel is sure go down a treat

Espresso crème caramel

SERVES

6

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

45

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat the oven to 150°C.

  2. Warm six ramekins gently in the oven.

  3. Heat the brown sugar and caster sugar and water for the caramel in a heavy saucepan until the sugar has melted and turned a rich golden colour. Swirl it at the base of the four ramekins and set aside to cool.

  4. Do not put in the fridge or it will not harden well.

  5. Place the milk and ground coffee into another saucepan and gently heat. Allow it to come to a shiver but not a boil. Strain it through a very fine sieve or some muslin.

  6. Whisk the eggs, egg yolks and sugar then slowly whisk in the cooled milk.

  7. Pour this on top of the set caramel and now place the ramekins into a deep baking tray.

  8. Pour water into the tray so it comes halfway up the ramekins. Bake for 45 minutes until the custard is set but has a very slight wobble.

  9. Allow to cool completely and then run a very sharp blade around the inside right down to the base.

  10. Place a plate on top and then invert them both at the same time, so that the set custard and caramel is left on the plate and you can easily remove the ramekin.

Ingredients

  • For the caramel:

  • 50g caster sugar

  • 60g light brown sugar

  • 45ml water

  • For the custard:

  • 600ml milk

  • 20 coffee beans, very finely ground

  • 75g caster sugar

  • 3 eggs

  • 3 egg yolks

Method

  1. Preheat the oven to 150°C.

  2. Warm six ramekins gently in the oven.

  3. Heat the brown sugar and caster sugar and water for the caramel in a heavy saucepan until the sugar has melted and turned a rich golden colour. Swirl it at the base of the four ramekins and set aside to cool.

  4. Do not put in the fridge or it will not harden well.

  5. Place the milk and ground coffee into another saucepan and gently heat. Allow it to come to a shiver but not a boil. Strain it through a very fine sieve or some muslin.

  6. Whisk the eggs, egg yolks and sugar then slowly whisk in the cooled milk.

  7. Pour this on top of the set caramel and now place the ramekins into a deep baking tray.

  8. Pour water into the tray so it comes halfway up the ramekins. Bake for 45 minutes until the custard is set but has a very slight wobble.

  9. Allow to cool completely and then run a very sharp blade around the inside right down to the base.

  10. Place a plate on top and then invert them both at the same time, so that the set custard and caramel is left on the plate and you can easily remove the ramekin.