2 ½ cups whole milk
3 tbsp ground medium roast coffee ¼ cup sugar 4 eggs 4 egg yolks (Caramel Sauce) ¾ cup sugar 4 tbsp water
Preheat oven to 325 degrees Combine ¾ cup sugar and water in small sauce pan Bring to boil stirring constantly, dissolving sugar Continue boiling until sugar is golden brown
Quickly pour hot sugar mixture into 6 small oven proof dessert cups Custard: Heat milk until almost boiling Pour over coffee grounds, and let sit for 5-8 minutes Strain mixture into bowl to separate coffee grounds Mix in remaining sugar, eggs, and egg yolks Whip with wire wisk until mixed Pour mixture into dessert dishes Place dessert cups on cookie sheet Add enough hot water to fill each cup 2/3 full Bake 30-35 minutes, until firm but soft Cool 3-4 hours Gently run table knife around sides of custards and turn onto serving plates Very lightly dust with brown sugar, or shaved chocolate
3 tbsp ground medium roast coffee ¼ cup sugar 4 eggs 4 egg yolks (Caramel Sauce) ¾ cup sugar 4 tbsp water
Preheat oven to 325 degrees Combine ¾ cup sugar and water in small sauce pan Bring to boil stirring constantly, dissolving sugar Continue boiling until sugar is golden brown
Quickly pour hot sugar mixture into 6 small oven proof dessert cups Custard: Heat milk until almost boiling Pour over coffee grounds, and let sit for 5-8 minutes Strain mixture into bowl to separate coffee grounds Mix in remaining sugar, eggs, and egg yolks Whip with wire wisk until mixed Pour mixture into dessert dishes Place dessert cups on cookie sheet Add enough hot water to fill each cup 2/3 full Bake 30-35 minutes, until firm but soft Cool 3-4 hours Gently run table knife around sides of custards and turn onto serving plates Very lightly dust with brown sugar, or shaved chocolate
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