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Coffee Creme Caramel

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Dessert (983)      Caramel (56)      Custard (31)      Coffee (30)      Creme Caramel (3)     


coffee, creme caramel


This baked custard dessert is flavoured with coffee instead the traditional vanilla, and is topped with delicious runny caramel.

Preparation Time: 45 minutes (plus chilling time)
Cooking Time: 4 minutes
Makes: 4 servings

Ingredients
6 eggs
125g granulated sugar
25g Truvia sweetener (or 75g caster sugar)
1 tbsp instant coffee granules
600ml almond milk
4 tbsp water


Method


coffee, creme caramel


Dissolve the instant coffee with sweetener/sugar, and almond milk in a saucepan, then allow to cool.



coffee, creme caramel


Using a heavy based pan, dissolve the granulated sugar in four tablespoons of water.



coffee, creme caramel


Bring to the boil and wait until it turns to a golden caramel before removing from the heat.



coffee, creme caramel, caramel, ramekins


Divide the caramel into four hot ramekins and swirl it around the sides before allowing it to cool.



coffee, creme caramel, caramel, ramekins


Separate three eggs and beat the yolks into three whole eggs.
Gradually stir the milk into the eggs



coffee, creme caramel, caramel, ramekins


Return to the heat and stir to form a runny custard.
Pre-heat the oven to 150༠C/130 ༠C fan/250 ༠F/ Gas.



coffee, creme caramel, caramel, ramekins


Pour the custard into the ramekins and put the ramekins in a baking tray.



coffee, creme caramel, water tray, ban marie


Pour hot water in the tray, of the way up.



coffee, creme caramel, water tray, ban marie


Bake in the oven for forty minutes, then take the ramekins out of the tray.
Allow to cool and then chill in the fridge overnight.



coffee, creme caramel, water tray, ban marie


Turn the creme caramels out into a bowl.


Categories
#Creme Caramel
#Caramel
#Coffee
#Custard
#Dessert
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