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Coffee crème caramels.

Crème caramel al caffè.

We spent another whole week- end at home, on the couch.

Mainly because we are saving energy for the next weeks, when school, rugby and many other things will start again after the summer break but also because the weather was rainy and we were too lazy to plan anything but what to see on Netflix.

Those are the right days to cook and bake: I tried some new recipes and they worthed my time.

Both the desserts come from this book by Paul Hollywood:

I have to say I prefer savoury recipes from Paul but these coffee crème caramels and the French apple tart were perfect and tasty as the recipes from him always are.

As usual, when I find time to write a little, I can do it for few minutes before I have to run away doing errands.

So please don’t be bothered if I do not write a lot, this is all I can do if I want to keep the blog alive in two languages.

I am questioning if it worth the efforts because the main public is still Italian and only a small percentage read the English version.

We will see, for now I give you the recipe! 🙂

Print Recipe
Coffee crème caramels.
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Pour in a saucepan coffee, sugar and milk: heat until sugar dissolves, don't let it boil. Set aside and let it cold.
  2. Meanwhile prepare the caramel: put in a small saucepan water and sugar, heat until the sugar boil, do not touch and remove from fire when gold brown. Pour the caramel into a 700 ml mould or into four 175 ml ramekins and cover bottom and sides rotating them.
  3. Beat together eggs and yolks in a bowl the add gently the cooled milk, always mixing. Pour the mixture into the moulds.
  4. Put the moulds on a baking tray and fill the tray with water until at least half the height of ramekins. cover with tin foil and bake at 300°F for about 45 minutes.
  5. Let them cool then store in fridge for at least 24 hours. Before removing the puddings run a knife around the sides of the moulds.
Coffee crème caramels.

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