Coffee & caramel custard creams
Method
- Place the plain sugar and water in a heavy-bottomed pot and gently boil until caramelised. (DON'T STIR.)
- Then pour the caramel into 6 small ramekins (250 ml each).
- At the same time, beat the eggs with the caster sugar until reasonably thick and changes colour.
- Add the vanilla, milk and coffee liqueur. Beat and then pour into the ramekins. Cover each one with foil and steam, covered, for about 18-20 mins until set. Test if ready with a skewer.
- Serve at room temperature (turned out if you like).
Ingredients
- 1/3 cup sugar
- 3 tbsp cold water
- 4 large eggs
- 2 tbsp caster sugar
- 1 tspn vanilla extract
- 2½ cups milk
- 1 tbsp coffee liqueur
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