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Caffe latte creme caramels
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Coffee elevates indulgent desserts with its rich flavor and irresistible scent.
Ingredients:
  • 220g (1 cup) caster sugar
  • 20.00 gm hot water
  • 2 tsp instant coffee
  • 375ml (1 1/2 cups) milk
  • 125ml (1/2 cup) thickened cream
  • 3 eggs, lightly whisked
  • 80ml (1/3 cup) maple syrup
Instructions:
  • Preheat your oven to 160°C. In a medium non-stick frying pan over medium heat, melt sugar until it dissolves and turns golden brown, stirring constantly for about 5 minutes. Remove from heat and evenly distribute the caramel among six 125ml (1/2-cup) capacity ovenproof ramekins. Arrange the ramekins in a large baking dish and pour boiling water into the dish until it reaches halfway up the sides of the ramekins.
  • In a medium saucepan, blend water and coffee. Pour in milk and cream, stirring over medium heat until warmed for about 5 minutes (avoid boiling). Whisk eggs and maple syrup in a heatproof bowl. Slowly whisk the heated milk blend into the egg mix, continuously whisking. Strain the mixture into a large jug, then pour gently over the caramel in the ramekins.
  • Bake on the lowest oven rack until the custard is gently firm when touched, about 20 minutes. Then, cool the ramekins on a baking tray for 30 minutes at room temperature. Let them set in the fridge overnight.
  • To serve, gently slide a knife around the edge of the ramekins and invert onto plates for an elegant presentation.

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