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How to make Caffe latte creme caramels

Yield = 6
Prep time: 0:05
Cook time: 0:30
Total time: 0:35

Ingredients

  • 220g (1 cup) caster sugar
  • 1 tablespoon hot water
  • 2 teaspoons instant coffee
  • 375ml (1 1/2 cups) milk
  • 125ml (1/2 cup) thickened cream
  • 3 eggs, lightly whisked
  • 80ml (1/3 cup) maple syrup

Method

  • Step 1 Preheat oven to 160°C. Place the sugar in a medium non-stick frying pan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture is golden brown. Remove from heat and pour evenly among six 125ml (1/2-cup) capacity ovenproof ramekins. Place the ramekins in a large baking dish and pour enough boiling water into the dish to come halfway up the sides.
  • Step 2 Combine the water and coffee in a medium saucepan. Add the milk and cream and stir over medium heat for 5 minutes or until heated through (do not boil). Whisk the eggs and maple syrup together in a heatproof bowl. Gradually whisk the milk mixture into the egg mixture, whisking constantly. Strain the mixture into a large jug and then pour carefully over the caramel in the ramekins.
  • Step 3 Cook on the lowest shelf in the preheated oven for 20 minutes or until the custard is firm to a light touch. Transfer ramekins to a baking tray and set aside for 30 minutes or until cooled to room temperature. Place in the fridge overnight to set.
  • Step 4 To serve, run a flat-bladed knife around the edge of the ramekins and carefully turn onto serving plates.