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Irish Cream-Espresso Crème Caramel

BECKY LUIGART-STAYNER
Yield 4 servings

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)

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

  2. 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.

  3. 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.

  4. 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.