- Espresso Caramel Custard
For the Caramel Syrup:
1/2 cup sugar
1/4 cup water
For the Custard:
2 cups milk
1 cup brewed Italian espresso or strong American coffee
6 large eggs
1/3 cup sugar
Prepare the Syrup:
Combine sugar and water in a small saucepan.
Cook over high heat until mixture is thick and bubbling and has a rich golden brown color, 5 to 6 minutes.
Pour caramel quickly into 6 small custard molds, tilting and rotating molds to coat bottom evenly.
Set aside until sugar has hardened completely, 8 to 10 minutes. (To clean hard syrup from pan, fill it with water, bring it to a boil and scrape sugar off.)
Preheat oven to 350°F (175°C).
Prepare the Custard:
In a medium saucepan, bring milk and espresso to a gentle boil.
Reduce heat to low and simmer uncovered making sure that milk does not cook over, until mixture is reduced to about three-quarters of its original amount, about 20 minutes.
Remove pan from heat.
In a medium bowl, beat eggs and sugar until well combined.
Very slowly add eggs to milk mixture, mixing constantly with a wire whisk.
Strain mixture into a clean bowl and pour into prepared molds.
Place molds in a large baking pan and add enough water in pan to come halfway up sides of molds.
Cover with aluminum foil and place pan on middle rack of oven.
Bake 20 minutes, then turn pan around and bake 15 minutes more.
Turn pan around one more time and bake 5 to 10 minutes more.
Test doneness of custard by tapping side of mold. If custard wiggles, cook 5 minutes longer.
To serve, run a thin knife around rim of bowl, detaching custard from bowl.
Place a round dessert plate over mold and invert to unmold.
Pat gently and lift up mold. The custard will have a glaze of caramel over top and sides.
Serve at once. Makes 6 servings.
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