When I was a kid, my mom used to bring home packed cream caramel, which I enjoyed a lot. That was, until I tasted the real deal and “BAM!” I was an instant convert.
Getting the right recipe was a mission on its own (no internet then). The accidents and disastrous results I have experienced while attempting to make this dessert were indescribable.
I couldn’t give up, no way. No one would make homemade cream caramel whenever I crave it, and I do that often. Just love it when I flip the cream caramel on the serving plate, and watch a flood of caramel slide down the sides. A spoonful of this rich, creamy textured delight deeply soothes and brings in a sense of serenity.
Well, I not only mastered the making of cream caramel, but also came up with quite interesting versions of it.
I made it with pistachio, cardamom, saffron, chocolate …. Etc. But of course you must have guessed my favorite flavor by now. Yes indeed, it’s Coffee.
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Adding coffee to cream caramel will not interfere with its delightful flavor, but for coffee lovers, it’s a gift.
Are you ready to indulge?
For the caramel
Serves 4 – 5
1/2 cup sugar
4 tablespoons water
– In a small saucepan, add sugar and water.
– Let it come to a boil on medium heat.
– Do not stir the mixture. Just swirl the saucepan to caramelize the sugar evenly.
– When golden or light brown, pour the caramel into the ramekins.
– Let it cool completely before pouring the cream mixture on top of it.
– Place the ramekins in a baking dish.
For the cream
3/4 cup evaporated milk (you can use whole milk)
2 medium eggs
5 tablespoons sugar
1 teaspoon vanilla
4 tablespoons brewed and cold black coffee
– In a saucepan, heat the evaporated milk.
– In a bowl, whisk the eggs with vanilla, coffee, and sugar until creamy and lighter in color.
– While whisking, gradually add the hot milk. Run the mixture through a sieve.
– Pour the cream mixture over the caramel.
– Pour hot water in the baking dish, covering bottom half of the ramekins.
– Bake in a preheated oven at 350F/180C for 40 minutes.
– Let the cream caramel cool for 2 minutes. Run a half-inserted knife along the edges of the ramekin. Shake the ramekin lightly then flip it on a serving plate.
– Let it cool and then chill for an hour before serving.
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