Irish Cream-Espresso Crème Caramel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/3 cup sugar |
3 tablespoons water |
cooking spray |
2 large eggs |
1 large egg white |
1/2 cup sugar |
3 tablespoons irish cream (such as bailey's) |
1 tablespoon instant espresso or 2 tablespoons instant coffee granules |
1/8 teaspoon salt |
1 (12-ounce) can evaporated skim milk |
chopped chocolate-covered coffee beans (optional) |
Directions:
1. Preheat oven to 325°.
2. Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 4 minutes). Immediately pour into 4 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup. Set aside.
3. Beat eggs and egg white in a medium bowl with a whisk. Stir in 1/2 cup sugar, liqueur, espresso, salt, and milk. Divide mixture evenly among prepared custard cups. Place cups in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 55 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least 4 hours.
4. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup over custards. Garnish with chopped coffee beans, if desired.
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