Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light December 1998

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BECKY LUIGART-STAYNER

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

305 calories; calories from fat 15%; fat 5g; saturated fat 2g; mono fat 1.6g; poly fat 0.4g; protein 11g; carbohydrates 54.7g; fiber 0g; cholesterol 114mg; iron 0.7mg; sodium 229mg; calcium 264mg.
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