Coffee Crème Caramel
From EatingWell: Spring 2004
Slow baking in a water bath is the key to creating this creamy, smooth custard made from low-fat milk and eggs. Feel free to use decaffeinated coffee beans if you prefer.
- 2/3 cup sugar, divided
- 1 tablespoon water
- 1 3/4 cups low-fat milk
- 1/4 cup espresso beans, coarsely ground (see Note)
- 3 large eggs
- 1 large egg white
- Preheat oven to 325°F. Put a kettle of water on to heat for the water bath.
- Combine 1/3 cup sugar and 1 tablespoon water in a small heavy saucepan. Bring to a simmer, stirring occasionally to dissolve the sugar. Cook over medium heat, without stirring, until the caramel turns a deep amber color, 5 to 6 minutes. Immediately divide among four 6-ounce ramekins or custard cups, tilting them to coat the bottom evenly.
- Combine milk, coffee and the remaining 1/3 cup sugar in a medium saucepan. Heat over medium heat, stirring, until steaming hot but not boiling. Cover and let stand for 5 minutes. Strain through a sieve lined with cheesecloth into a bowl.
- Whisk eggs and egg white in a large bowl. Slowly whisk in the hot milk mixture. Skim foam from the surface, then ladle the custard into the caramel-lined ramekins. Place the ramekins in a small roasting pan and pour enough boiling water into the pan to come halfway up the sides of the ramekins.
- Bake the custards until they appear firm when lightly shaken, about 40 minutes. Remove from the pan and let cool on a wire rack for 1 hour. Refrigerate until chilled, about 1 hour.
- To serve, run a sharp knife around the inside edge of each ramekin. Set a plate upside down on a ramekin; grasping mold and plate together, quickly turn over and jerk downward several times. The crème caramel should fall onto the plate. Scrape any leftover caramel over the custard.
Tips & Notes
- Make Ahead Tip: Prepare through Step 5. Cover and refrigerate for up to 2 days. | Equipment: Four 6-ounce ramekins or custard cups.
- Note: You can use 1 tablespoon instant coffee in place of the coffee beans. Heat with the milk and sugar in Step 3.
Per serving: 220 calories; 4 g fat (1 g sat, 1 g mono); 112 mg cholesterol; 40 g carbohydrates; 8 g protein; 0 g fiber; 106 mg sodium; 72 mg potassium.
Nutrition Bonus: Vitamin A (15% daily value).
Exchanges: 2 other carbohydrate, 1/2 reduced-fat milk, 1/2 lean protein
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- More than 1 hour
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- Spring 2004