Coffee-Caramel Custards
Even before the recent coffee-caramel craze, I was proudly baking up these custards because they bring together two of my favourite flavors. Although I’d love to take responsibility for starting the trend, the only thing I can say with certainty is that I’m unabashedly crazy for the combination. For best results, use very strong espresso because you want to make sure that the coffee flavor is bold enough to stand up to the deep, dark caramel. I think the custards are best served chilled, like some of those barista drinks.
Before preparing this recipe, see Caramelization Guidelines, page 265.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F (175°C). Set six 4- to 6-ounce (125- to 180-ml) ramekins or custard cups in a roasting pan or deep baking dish.
Step 2
Spread the sugar in an even layer in a large, heavy-bottomed saucepan and cook over medium heat without stirring until the sugar begins to melt around the edges. Using a heatproof utensil, slowly drag the liquified sugar to the center and stir gently until all the sugar is melted. Continue to cook, stirring infrequently, until the caramel turns dark amber in color and begins to foam a bit. Quickly remove the pan from the heat and immediately add the cream. The mixture will steam and bubble up vigorously, then the bubbling will subside. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod. Stir the mixture over low heat until the caramel is smooth.
Step 3
In a large bowl, whisk the egg yolks. Gradually whisk in about one-quarter of the warm caramel mixture, whisking constantly as you pour to prevent the yolks from cooking. Gradually whisk in the remaining caramel mixture, the espresso, vanilla, and salt. Pour the mixture through a mesh strainer into a large measuring cup or pitcher. (The vanilla pod can be rinsed, dried, and used for another purpose; see page 14.) Divide the custard mixture evenly among the ramekins.
Step 4
Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, about 35 minutes.
Step 5
Transfer the custards from the water bath to a wire rack and let cool completely. Cover with plastic wrap and refrigerate until ready to serve.
Serving
Step 6
Top the custards with dollops of whipped cream (page 239), if you wish, and sprinkle with chocolate shavings (see page 8), crushed coffee beans, or a bit of finely ground espresso.
Storage
Step 7
The baked custards will keep for up to 2 days in the refrigerator.
tip
Step 8
If you can’t get your hands on freshly made espresso, substitute 1 rounded tablespoon of instant espresso powder dissolved in 1/4 cup (60 ml) water.
