Coffee Creme Caramels

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 1/3 cups sugar
• 1/4 cup water
• 2 cups whole milk
• 4 teaspoons instant coffee granules (espresso is good)
• 3 eggs
• 2 egg yolks
• 2 tablespoons dark rum

Recipe

• 1 preheat oven to 330°f place six, ½ cup ramekins in baking pan large enough to hold them. place pan in oven until ramekins are hot, about 10 minutes.
• 2 bring 1 cup sugar and ¼ cup water to boil in small pan, stirring, until sugar dissolves. continue boiling, without stirring, until golden-brown, swirling occasionally, about 6 minutes. immediately pour into ramekins, distributing evenly. quickly rotate ramekins to coat sides (wear oven gloves as ramekins will be hot!). cool.
• 3 bring milk to boil in small saucepan. remove from heat. stir in coffee granules.
• 4 whisk eggs, yolks and 1/3 cup sugar to blend in large bowl. gradually whisk in hot milk. stir in rum. divide among ramekins.
• 5 pour enough hot water into baking pan to come halfway up the sides of ramekins. bake until edges are set, about 1 ¼ hours. remove from water and refrigerate about 6 hours.
• 6 run a sharp knife around edges of cooled custards to loosen. invert onto plates and serve.