Coffee crème caramel with espresso and Frangelico syrup
- December 2013
- Serves 2
- Takes 30 minutes to make, 55 minutes to cook, plus chilling
This coffee twist on the classic creme caramel is a smooth, creamy, elegant dessert for coffee-lovers with a decadent boozy syrup.
- 16g (5.8g saturated)
- 48.4g (48.4g sugars)
- 50g caster sugar
- 2 medium free-range eggs, plus 2 egg yolks
- 200ml whole milk
- 2 tbsp light muscovado sugar
- 2 tsp instant espresso coffee powder
- ½ tsp vanilla bean paste (we like Nielsen-Massey)
For the espresso and Frangelico syrup
- 100ml espresso coffee (2 tsp instant espresso coffee powder dissolved in 100ml freshly boiled water)
- 45g light muscovado sugar
- 2 tbsp Frangelico or similar hazelnut liqueur
You will also need
- 2 x 175ml individual ovenproof pudding basins, dariole moulds or ramekins
- Preheat the oven to 150°C/fan 130°C/gas 2. Put two 175ml individual ovenproof pudding basins, dariole moulds or ramekins into a small, shallow roasting tin. Fill the sink or a large bowl with plenty of cold water.
- Put the caster sugar and 2 tbsp cold water into a small pan, heat gently to dissolve the sugar, then increase the heat to bring the syrup to a vigorous boil. Boil rapidly (don’t stir), swirling the pan now and then so it cooks evenly and turns into a brick-red caramel. Swiftly plunge the base of the pan into the cold water to stop it cooking, then quickly pour about 2 tsp caramel into each basin and swirl to coat the bases (see tip). Leave to cool and set.
- Boil a full kettle. Crack the eggs into a small mixing bowl, add the yolks and whisk lightly, making sure not to create any bubbles. Put the milk, muscovado sugar, coffee powder and vanilla bean paste into a pan and warm gently to blood temperature – don’t boil.
- Pour the milk mixture onto the beaten eggs and mix together well, again trying not to create any bubbles. Strain the mixture through a sieve into a jug, then divide evenly between the two pudding basins. Pour some hot (not boiling) water from the kettle into the roasting tin so it comes half to two-thirds of the way up the sides of the basins. Lay a sheet of foil loosely on top, slide the tray carefully into the oven and bake for about 40 minutes until the caramels are just firm to the touch but still wobble slightly in the centre. Don’t overcook them as this will destroy the silky texture of the set custard. The caramels will continue to firm up as they cool. Take out of the water, leave to cool, then cover and refrigerate for 4 hours or overnight.
- For the syrup, put the coffee and light muscovado sugar in a small pan over a medium heat. Simmer for 3-4 minutes until foamy and thick. Leave to cool, then stir in the Frangelico.
- Carefully run a knife around the edge of each basin and invert onto serving plates, giving each caramel a shake to release it. Pour over the Frangelico syrup to serve.
If the caramel hardens before you manage to pour it into the moulds, warm it over a gentle heat to melt it again.
Make the crème caramels up to 2 days ahead, cover with cling film and keep in the fridge. Make the syrup the day before and heat through to serve.
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