A rich restaurant-quality dessert, requiring only six ingredients, that you can have in the fridge in 30 minutes.
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3
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cups whipping cream
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2
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teaspoons instant coffee granules or crystals
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5
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egg yolks
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2
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whole eggs
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1/2
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cup granulated sugar
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1
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teaspoon vanilla
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6
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tablespoons packed brown sugar
Steps
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1
Heat oven to 325°F. In 15x10x1-inch pan, place 6 (6-oz) round or oval ceramic ramekins. In 2-quart saucepan, mix whipping cream and coffee granules. Heat just to a simmer, stirring occasionally. Remove from heat.
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2
In medium bowl, beat egg yolks and whole eggs with wire whisk until well blended. Stir in granulated sugar until combined. With wire whisk, gradually stir hot cream mixture into egg mixture until well blended. Stir in vanilla. Pour mixture evenly into ramekins.
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3
Place pan with ramekins in oven. Carefully pour hot water into pan until 1/2 to 3/4 inch up sides of ramekins. Bake 30 to 35 minutes or until centers of custards are soft set.
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4
Carefully remove pan from oven. Remove ramekins from water bath and place on cooling rack. Pour water from pan. Cool custards 30 minutes.
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5
Transfer ramekins to same pan. Refrigerate at least 3 hours or overnight.
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6
Before serving, set oven control to broil. Top each custard with 1 tablespoon brown sugar. Watching carefully, broil with tops 4 to 6 inches from heat 1 to 2 minutes or until sugar is melted. Or melt brown sugar with kitchen torch. Garnish with fresh cranberries and mint leaves, if desired. Store in refrigerator.
-
1
Heat oven to 325°F. In 15x10x1-inch pan, place 6 (6-oz) round or oval ceramic ramekins. In 2-quart saucepan, mix whipping cream and coffee granules. Heat just to a simmer, stirring occasionally. Remove from heat.
-
2
In medium bowl, beat egg yolks and whole eggs with wire whisk until well blended. Stir in granulated sugar until combined. With wire whisk, gradually stir hot cream mixture into egg mixture until well blended. Stir in vanilla. Pour mixture evenly into ramekins.
-
3
Place pan with ramekins in oven. Carefully pour hot water into pan until 1/2 to 3/4 inch up sides of ramekins. Bake 30 to 35 minutes or until centers of custards are soft set.
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4
Carefully remove pan from oven. Remove ramekins from water bath and place on cooling rack. Pour water from pan. Cool custards 30 minutes.
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5
Transfer ramekins to same pan. Refrigerate at least 3 hours or overnight.
-
6
Before serving, set oven control to broil. Top each custard with 1 tablespoon brown sugar. Watching carefully, broil with tops 4 to 6 inches from heat 1 to 2 minutes or until sugar is melted. Or melt brown sugar with kitchen torch. Garnish with fresh cranberries and mint leaves, if desired. Store in refrigerator.
Expert Tips
Use ceramic ramekins, not glass custard cups, when preparing this yummy dessert. Glass custard cups can break under the broiler.
If you want to melt the sugar like a professional, use a small kitchen torch. You can find them in specialty cookware stores.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 530
- Calories from Fat
- 370
% Daily Value
- Total Fat
- 41g
- 63%
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- Saturated Fat
- 24g
- 122%
- Trans Fat
- 1g
- Cholesterol
- 305mg
- 101%
- Sodium
- 70mg
- 3%
- Total Carbohydrate
- 34g
- 11%
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- Dietary Fiber
- 0g
- 0%
- Sugars
- 33g
- Protein
- 6g
- Vitamin A
- 30%
- 30%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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