Coffee Creme Caramel

Coffee creme caramel is essentially caramel macchiato on a plate, but about 100 times more satisfying and much more presentable as a dessert.  Most creme caramel recipes add flavor to the custard with vanilla or orange zest, though I am partial to coffee.  The bitterness of the espresso offsets the sweetness of the caramel and melds beautifully together.  Kind of like...a perfect marriage, I suppose?

This a a great dessert for a dinner party, as everything can be prepared up to 2 days in advance.  There isn't even a sauce to make!  The whole compact little package, caramel sauce and all, waits patiently in its ramekin in the fridge until you're ready for dessert.  Perhaps the only thing to do is to make an after-dinner espresso to accompany it!



Coffee Creme Caramel
makes 6 custards

2/3 cup sugar
2 large eggs
1 cup heavy cream
1 cup whole milk
1 teaspoon vanilla extract
1 tablespoon instant espresso powder
1 tablespoon hot water

Preheat oven to 300°F (150°C).

First, make the caramel.  Place 1/3 cup of sugar with 3 tablespoons of water in a small saucepan over medium heat.  Boil until caramel becomes a dark amber color.

Remove caramel from heat and divide evenly amongst 6 ramekins, about 3.5 inches in diameter.  Set aside and let cool.

Meanwhile, make the custard.  Dissolve the instant espresso in 1 tablespoon of hot water in a small bowl.  Combine remaining 1/3 cup of sugar with eggs in a medium bowl.  Add cream, milk, vanilla extract and espresso mixture.  Gently whisk, but do not incorporate too much air bubbles.  Pour entire mixture through a fine sieve and discard any lumps.  Divide custard evenly amongst the ramekins.

Place the ramekins on a deep roasting pan and pour hot water into the pan to reach halfway up the sides of ramekins.  Cover the roasting pan lightly with foil and bake for 1 hour.

Remove custards from water bath and let cool completely at room temperature, then cover each ramekin tightly with plastic film and refrigerate overnight.

To unmold, dip the base of the ramekin in hot water for a few seconds, run a sharp knife around the edges and turn onto plates.