Easiest Way to Make Iconic Coffee Crème Caramel for Lunch Food

Coffee Crème Caramel, this is the well liked recipe ever, So simple to prepare and maybe this recipe is the ingredient you will ever need. Everyone needs a good recipe and Finally I learned to cook this recipe, and I will share the secret recipe here with easy, flexible, and yummy!

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, coffee crème caramel. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Coffee Crème Caramel is one of the most popular of current trending foods in the world. It's easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Coffee Crème Caramel is something which I've loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook coffee crème caramel using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Coffee Crème Caramel:

1. Get of Caramel.
2. Take 80 g of granulated sugar.
3. Take 20 g of water.
4. Get of Custard pudding.
5. Take 430 g of whole milk.
6. Get 100 g of whipping cream.
7. Make ready 80 g of sweetened condensed milk.
8. Prepare 2 tsp of instant coffee.
9. Get 2 of large eggs.

Steps to make Coffee Crème Caramel:

1. Youtu.be/U7vzb5D09h4.
2. Caramel: In a heavy-bottom pot, heat sugar and water over medium-low heat until it caramelizes or turns brown. Only swirls the pot gently when needed..
3. Pour and divide caramel evenly into 6 heat-proof cups. Place the cups in a deep baking dish. We will bake them with a bain-marie (water bath) method. Cover each cup with an aluminum foil, then set aside..
4. Custard pudding: Combine milk, cream, and sweetened condensed milk in a pot. Bring to a simmer over medium heat. Stir the instant coffee into the hot mixture..
5. In a separate bowl, beat the eggs with a whisk. Then slowly whisk the hot mixture into the eggs. This will prevent the eggs from getting cooked..
6. Strain the custard through a fine sieve into a jug. Divide the custard evenly into the caramel-lined cups (about 90ml each). Poke any bubbles that surface up with a toothpick if there are many (optional). Cover the cups again with aluminum foil..
7. Fill the baking dish with water until half the height of the cups. Bake in a preheated oven at 300°F (150°) for 50 minutes or just until set with a little jiggle in the center..
8. Carefully remove each cup from the water bath. Let cool to room temperature then refrigerate for at least 4 hours (best overnight)..
9. Once set, run a thin knife around the top edge of the custard. Turn it upside down onto a small plate. Hold the cup and plate firmly then shake a few times around with a circling motion until the custard drops onto the plate. Uncover the cup and enjoy!.

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