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KAHLUA CREME CARAMEL




Source of Recipe


the web


List of Ingredients




1/4 cup water
1/4 cup + 2 tablespoons sugar
1 cup whole milk
2 tablespoons kahlua flavored instant
coffee or plain instant coffee
2 large eggs (whole)
2 cups hot tap water
2 large egg yolks
1/4 cup Kahlua
pinch of salt
1 glass baking pan - 8x8x2 inch
4 dessert molds - 1/2-cup size

Recipe



STEP ONE: CARAMEL PREPARATION

01.In a bowl, dissolve the sugar in the 1/4 cup of water. Pour this in a sauce pan without letting it touch the sides of the pan. Bring this to a boil and boil covered for 1 minute. NOTE: covering the pan will create steam, and the steam will keep sugar crystals from forming in the pan. If sugar crystals formed it would ruin the dessert.

02.After you remove the cover, boil for another 10 minutes or until the mixture turns light brown. During this process, do not stir. You can swirl the pan gently.

03.Remove from the heat and pour the caramel into each of the 1/2-cup ceramic dishes. Tip the dishes so the caramel goes approximately 1/3 of the way up the sides of the dishes. BE CAREFUL, the caramel is very hot and it hardens quickly.

STEP TWO: CUSTARD PREPARATION

01.In a sauce pan, simmer the milk but DO NOT BOIL. Add the 2 tablespoons of the instant coffee. If you like a real strong flavor, use instant expresso instead.

02.In another bowl, blend the eggs, egg yolks, Kahlua and the salt. NOTE: do not whip this because you do not want to incorporate air bubbles in the custard.

03.Add the hot milk mixture to the egg mixture. Now pour this new mixture through a fine strainer into the 4 caramel dishes.

04.Place these dishes in an 8x8x2 inch glass baking pan. Pour warm tap water in the pan so it goes approximately 2/3 of the way up the sides of the ceramic dishes.

05.Cover this tightly with aluminum foil and place in a preheated 300 degree oven for 40 minutes. Remove from the oven and keep covered. Place on a cooling rack until this reaches room temperature. Remove the aluminum foil and cover the individual dessert dishes with plastic wrap. Place these in the refrigerator for 24 hours.

06.Unmold by running a small knife around the inside of the dishes. Turn the dishes upside down and invert the dessert on dessert plates. Enjoy this KAHLUA CREME CARAMEL.

yields 4 1/2-cup portions