Efrat's Notebook

Mocha Crème Caramel Draft

Individual crème caramels made with cream steeped with espresso beans, cinnamon and cocoa, baked in a water bath and turned out onto the plate with their caramel sauce.

  • Prep50 min
  • Cook50 min
  • Rest4 hr 20 min
  • Total6 hr
  • Makes10 individual servings
  • KashrutDairy

What you need

Amount:10

Caramel

Custard

How I make it

Caramel

  1. Set out 10 ovenproof ramekins, 3½ inches (9 cm) across, each holding about ½ cup.

  2. In a heavy medium saucepan, bring the sugar and water to a boil over medium heat, stirring constantly until the sugar dissolves.

  3. Keep boiling over medium-low heat, without stirring, until golden caramel in color.

  4. Right away pour a little caramel into each ramekin and quickly swirl so it coats the bottom and halfway up the sides in a thin layer.

  5. Set aside for about 10 minutes, until the caramel hardens.

Custard

  1. Preheat the oven to 325°F (160°C).

  2. In a medium saucepan, combine the cream, milk, ⅓ cup of the sugar, the cinnamon sticks, espresso beans and cocoa, and whisk briefly until smooth.

  3. Bring to a boil over medium heat, stirring now and then. Remove from the heat, cover and let steep for 20 minutes.

  4. In a medium bowl, whisk the yolks, egg, salt and the remaining ⅓ cup sugar until smooth.

  5. Remove the cinnamon sticks and slowly pour the warm cream into the eggs, whisking constantly.

  6. Strain through a fine sieve into a bowl, discard the coffee beans and let cool slightly.

Baking and serving

  1. Ladle the custard into the ramekins almost to the top and set them, spaced apart, in a large baking pan in the oven.

  2. Carefully pour boiling water around the ramekins to come halfway up their sides, and tent the large pan loosely with foil so it doesn't touch the custard.

  3. Bake for 45-50 minutes, until the centers are no longer liquid but still jiggle like jelly.

  4. Take out of the oven and remove the foil. After a few minutes, carefully lift out the ramekins and let cool to room temperature.

  5. Cover and refrigerate for at least 4 hours.

  6. Before serving, leave the ramekins at room temperature for 20 minutes, then dip the bottom of each in a bowl of very hot water for about 30 seconds.

  7. Run a small sharp knife around the edge, put a plate on top and flip quickly. Shake gently back and forth, lift off the ramekin and serve with the caramel sauce running around the custard.

What I've learned

  • The caramel doesn't have to coat the sides perfectly; the bottom is what matters.
  • The water in the large pan must not boil while the custards bake.
  • The hot water under the ramekin melts the caramel, so the custard slides right out.

Source: ChefEf (chefef.com)