Coffee Cream Caramel
Indulge yourself with this decadent cream caramel recipe that combines rich, silky cream with a luscious caramel base. The creamy custard is infused with the deep flavor of brewed black coffee and vanilla, creating a dessert that is both comforting and luxurious. Topped with a golden caramel sauce, each spoonful is a delightful blend of sweetness and bitterness that will satisfy your dessert cravings.
— Constant Cookbook
Ingredients
- For the caramel
- 1/2 cup sugar
- 4 tablespoons water
- For the cream
- 3/4 cup evaporated milk
- 2 medium eggs
- 5 tablespoons sugar
- 1 teaspoon vanilla
- 4 tablespoons brewed and cold black coffee
Instructions
- Making the caramel:
- - In a small saucepan, add sugar and water.
- - Let it come to a boil on medium heat.
- - Do not stir the mixture. Just swirl the saucepan to caramelize the sugar evenly.
- - When golden or light brown, pour the caramel into the ramekins.
- - Let it cool completely before pouring the cream mixture on top of it.
- - Place the ramekins in a baking dish.
- In a saucepan, heat the evaporated milk.
- In a bowl, whisk the eggs with vanilla, coffee, and sugar until creamy and lighter in color.
- While whisking, gradually add the hot milk. Run the mixture through a sieve.
- Pour the cream mixture over the caramel.
- Pour hot water in the baking dish, covering bottom half of the ramekins.
- Bake in a preheated oven at 350F/180C for 40 minutes.
- Let the cream caramel cool for 2 minutes. Run a half-inserted knife along the edges of the ramekin. Shake the ramekin lightly then flip it on a serving plate.
- Let it cool and then chill for an hour before serving.
Yield
Serves 4
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