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Category: Desserts
Prep Time: Cook Time: Total Time:
1/3 cup sugar
3 tbsp water
Cooking spray
2 large eggs
1 large egg white
1/2 cup sugar
3 tbsp Irish cream (such as Baileys)
1 tbsp instant espresso or 2 tbsp instant coffee granules
1/8 tsp salt
1 (12-oz) can evaporated skim milk
Chopped chocolate-covered coffee beans (optional)
Preheat oven to 325. Combine 1/3 cup sugar and 3 tbsp water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 4 minutes).
Immediately pour into 4 (6-oz) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup. Set aside.
Beat eggs and egg white in a medium bowl with a whisk. Stir in 1/2 cup sugar, liqueur, espresso, salt, and milk. Divide mixture evenly among prepared custard cups. Place cups in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325 for 55 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least 4 hours.
Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup over custards. Garnish with chopped coffee beans, if desired. Serves 4
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IRISH CREAM-ESPRESSO CREME CARAMEL
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Category: Desserts
Prep Time: Cook Time: Total Time:
1/3 cup sugar
3 tbsp water
Cooking spray
2 large eggs
1 large egg white
1/2 cup sugar
3 tbsp Irish cream (such as Baileys)
1 tbsp instant espresso or 2 tbsp instant coffee granules
1/8 tsp salt
1 (12-oz) can evaporated skim milk
Chopped chocolate-covered coffee beans (optional)
Preheat oven to 325. Combine 1/3 cup sugar and 3 tbsp water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 4 minutes).
Immediately pour into 4 (6-oz) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup. Set aside.
Beat eggs and egg white in a medium bowl with a whisk. Stir in 1/2 cup sugar, liqueur, espresso, salt, and milk. Divide mixture evenly among prepared custard cups. Place cups in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325 for 55 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least 4 hours.
Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup over custards. Garnish with chopped coffee beans, if desired. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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