Irish Cream-Espresso Crème Caramel

Irish Cream-Espresso Crème Caramel Recipe
BECKY LUIGART-STAYNER

Recipe from

Cooking Light

Nutritional Information

Calories 305
Caloriesfromfat 15 %
Fat 5 g
Satfat 2 g
Monofat 1.6 g
Polyfat 0.4 g
Protein 11 g
Carbohydrate 54.7 g
Fiber 0.0 g
Cholesterol 114 mg
Iron 0.7 mg
Sodium 229 mg
Calcium 264 mg

Ingredients

1/3 cup sugar
3 tablespoons water
Cooking spray
2 large eggs
1 large egg white
1/2 cup sugar
3 tablespoons Irish cream (such as Bailey's)
1 tablespoon instant espresso or 2 tablespoons instant coffee granules
1/8 teaspoon salt
1 (12-ounce) can evaporated skim milk
Chopped chocolate-covered coffee beans (optional)

Preparation

Preheat oven to 325°.

Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 4 minutes). Immediately pour into 4 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup. Set aside.

Beat eggs and egg white in a medium bowl with a whisk. Stir in 1/2 cup sugar, liqueur, espresso, salt, and milk. Divide mixture evenly among prepared custard cups. Place cups in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 55 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least 4 hours.

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup over custards. Garnish with chopped coffee beans, if desired.

December 1998
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