Baked Vanilla Creams with Caramel-Kahlua Sauce |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Pudding for adults. These need to chill for 3 hours before serving. Ingredients:
3 cups heavy cream |
1 vanilla bean, split lengthwise |
6 large egg yolks |
2 1/2 cups sugar |
1/4 cup kahlua |
1/4 cup brewed espresso |
Directions:
1. Preheat oven to 300 degrees F.
2. In a saucepan, combine the cream, the seeds from the vanilla bean and a pinch of salt and bring to a simmer.
3. In a bowl, whisk together the yolks and 1/2 cup of the sugar until the mixture is thick and pale and add the hot cream mixture in a thin stream, whisking constantly.
4. Strain the mixture through a fine sieve into a bowl, skim off the foam and divide among 6 buttered ramekins.
5. Arrange ramekins in a baking dish with enough hot water to reach halfway up the sides of the ramekins.
6. Bake creams, covered loosely with foil, in the middle of the preheated oven for 1- 1 1/4 hours or until set.
7. Let cool on a rack and chill the creams, covered, for atleast 3 hours or overnight.
8. In a saucepan combine the remaining 2 cups sugar with 1 cup water.
9. Bring to a boil and boil it, undisturbed until it is a deep caramel in colour.
10. Remove from the heat.
11. Pour 1 1/4 cups water carefully into the side of the pan in a stream, stirring, and stir in the Kahlua and espresso.
12. Let the sauce cool and chill it, covered.
13. Spoon some of the sauce onto each of 6 plates.
14. Run a thin knife around the edges of the ramekins and unmold onto the plates.
15. Spoon remaining sauce over creams.
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