6 servings

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine 1/2 cup sugar and water in a small, heavy saucepan, and cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 10 minutes or until golden, stirring constantly. Immediately pour into 6 (6-ounce) custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups.

Step 3

Combine milk and espresso in a medium saucepan over medium heat; cook 5 minutes or until espresso dissolves (do not boil). Remove from heat; stir in 1/4 cup sugar and Kahlua.

Step 4

Combine eggs and egg whites in a large bowl; stir well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly. Divide mixture evenly among prepared custard cups. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 50 minutes or until a knife inserted in center comes out clean. Remove cups from pan; cool completely on a wire rack. Cover and chill at least 8 hours.

Step 5

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup, and invert custards onto plates. Drizzle any remaining caramelized syrup over custards.

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