Coffee Crème Caramel.

Coffee Crème Caramel.

Deliciously rich, creamy and cool with a hint of bitter sweetness. The coffee adds such subtle lovely smokiness, totally and gloriously indulgent. This is not a very diet friendly version with the pudding made entirely from double cream. For those who can resist the temptation of the double cream's calorific deliciousness, you can substitute it with whole milk.

Equipment:

-6x200ml capacity ramekins.

-Deep oven tray.

For the caramel.

In a saucepan, put in

-50ml water,

-150g caster sugar.

Cook, without stirring on low heat until the sugar has dissolved.

Bring to the boil, turn the heat up to medium, cook for around 10-15 minutes, until the mixture has become golden.

Divide equally between the ramekins and leave aside.

In a large bowl, whisk

-4 eggs with

-100g caster sugar,

-1tsp vanilla bean paste,

-pinch of salt.

Leave aside.

Oven at 140c fan forced.

Put the kettle on to boil.

In a large saucepan, put in 

-600ml double cream,

-2tbsp coffee granules.

Cook on low heat to just below boiling point.

Add 1/2 cup of hot milk to egg/ sugar mixture, whisking all the time.

Continue to add hot milk this way until at least 2 cups of milk have been used.

This is to stop the egg mixture curdling.

Then add the rest of the mixture.

Transfer to a jug.

Pour into the ramekins

Place the ramekins in the deep oven tray.

Fill the tray with hot water, from the kettle, to half way up the ramekins.

Bake 35 minutes.

Leave the crème caramel to cool to room temperature.

Refrigerate at least 4 hrs.

Invert onto the serving plate, serve cold.