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)
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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