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BECKY LUIGART-STAYNER Photo by: BECKY LUIGART-STAYNER

Irish Cream-Espresso Crème Caramel

Cooking Light DECEMBER 1998

  • 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)

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.

Nutritional Information

Amount per serving
  • Calories: 305
  • Calories from fat: 15%
  • Fat: 5g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 11g
  • Carbohydrate: 54.7g
  • Fiber: 0.0g
  • Cholesterol: 114mg
  • Iron: 0.7mg
  • Sodium: 229mg
  • Calcium: 264mg
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Irish Cream-Espresso Crème Caramel recipe

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