Hi, I’m Elise. Today, we’re going to make coffee crème caramel recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Coffee Crème Caramel Recipe
Coffee Crème Caramel is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Coffee Crème Caramel is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook coffee crème caramel using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Coffee Crème Caramel:
- Prepare Caramel
- Make ready 80 g granulated sugar
- Make ready 20 g water
- Take Custard pudding
- Make ready 430 g whole milk
- Prepare 100 g whipping cream
- Get 80 g sweetened condensed milk
- Take 2 tsp instant coffee
- Take 2 large eggs
Instructions to make Coffee Crème Caramel:
- Youtu.be/U7vzb5D09h4
- Caramel: In a heavy-bottom pot, heat sugar and water over medium-low heat until it caramelizes or turns brown. Only swirls the pot gently when needed.
- Pour and divide caramel evenly into 6 heat-proof cups. Place the cups in a deep baking dish. We will bake them with a bain-marie (water bath) method. Cover each cup with an aluminum foil, then set aside.
- Custard pudding: Combine milk, cream, and sweetened condensed milk in a pot. Bring to a simmer over medium heat. Stir the instant coffee into the sausage mixture.
- In a separate bowl, beat the eggs with a whisk. Then slowly whisk the sausage mixture into the eggs. This will prevent the eggs from getting cooked.
- Strain the custard through a fine sieve into a jug. Divide the custard evenly into the caramel-lined cups (about 90ml each). Poke any bubbles that surface up with a toothpick if there are many (optional). Cover the cups again with aluminum foil.
- Fill the baking dish with water until half the height of the cups. Bake in a preheated oven at 300°F (150°) for 50 minutes or just until set with a little jiggle in the center.
- Carefully remove each cup from the water bath. Let cool to room temperature then refrigerate for at least 4 hours (best overnight).
- Once set, run a thin knife around the top edge of the custard. Turn it upside down onto a small plate. Hold the cup and plate firmly then shake a few times around with a circling motion until the custard drops onto the plate. Uncover the cup and enjoy!
So that is going to wrap this up for this distinctive dish coffee crème caramel recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
