Crème Caramel with a Dash of Coffee

Certainly! Here is a detailed, step-by-step recipe for **Crème Caramel with a Dash of Coffee**, a delightful twist on the classic French dessert. This version adds the deep, aromatic flavor of coffee to complement the creamy custard and rich caramel. The result is an elegant and indulgent dessert that’s sure to impress.

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## ☕ Crème Caramel with a Dash of Coffee

**A Silky Coffee-Infused Classic with Deep Caramel Overtones**

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### **Introduction**

Crème caramel is a traditional baked custard dessert topped with a soft, flowing caramel layer. In this variation, we infuse the custard with a hint of coffee, creating an exquisite balance between the sweetness of the caramel and the richness of the cream. Coffee lovers will appreciate the subtle bitterness that adds depth and complexity to this silky dessert.

This recipe makes 6 individual servings and takes a bit of patience—but the reward is worth it. It's a wonderful make-ahead dessert that is even better after chilling overnight.

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## Ingredients

### For the Caramel:

* ¾ cup (150g) granulated sugar

* ¼ cup (60ml) water

### For the Coffee Custard:

* 2 cups (480ml) whole milk

* ½ cup (120ml) heavy cream

* ½ cup (100g) granulated sugar

* 1 tablespoon instant coffee or espresso powder

* 1 teaspoon vanilla extract

* 4 large eggs

* 2 large egg yolks

* Pinch of salt

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## Equipment Needed:

* 6 ramekins (4 to 6 oz size)

* Fine mesh strainer

* Roasting pan for water bath

* Whisk, saucepan, and mixing bowls

* Kettle or pot for boiling water

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## Instructions

### **Step 1: Prepare the Caramel**

1. In a small saucepan, combine the **¾ cup sugar** and **¼ cup water**.

2. Heat over medium-high, swirling (not stirring) the pan gently until the sugar dissolves and the syrup turns a deep amber color. This takes about **8–10 minutes**.

3. As soon as the caramel is ready, quickly pour it into the bottom of each ramekin, tilting to spread the caramel evenly before it hardens. Be careful—caramel is extremely hot!

4. Set the ramekins aside to cool while you prepare the custard.

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### **Step 2: Make the Coffee-Infused Custard**

1. In a medium saucepan, combine the **milk**, **cream**, and **instant coffee** (or espresso powder).

2. Warm the mixture over medium heat until steaming (do not let it boil). Stir occasionally to help dissolve the coffee.

3. Remove from heat and stir in the **vanilla extract**.

4. In a separate mixing bowl, whisk together the **eggs**, **egg yolks**, **sugar**, and a **pinch of salt** until well combined but not frothy.

5. **Temper the eggs:** Slowly pour the warm milk mixture into the egg mixture while whisking constantly to prevent curdling. This step ensures a smooth custard texture.

6. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and air bubbles. This gives the dessert its silky smooth finish.

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### **Step 3: Assemble and Bake**

1. Preheat your oven to **325°F (160°C)**.

2. Pour the strained custard into the caramel-coated ramekins, filling them nearly to the top.

3. Place the ramekins in a large **roasting pan**. Pour hot water into the pan until it reaches halfway up the sides of the ramekins to create a **bain-marie** or water bath.

4. Carefully transfer the pan to the preheated oven. Bake for **35 to 45 minutes**, or until the custard is just set but still slightly jiggly in the center.

5. Remove the ramekins from the water bath and let them cool to room temperature. Then cover with plastic wrap and refrigerate for at least **4 hours** (or preferably overnight).

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### **Step 4: Unmold and Serve**

1. To unmold, run a thin knife around the edge of each ramekin to loosen the custard.

2. Place a small dessert plate on top of the ramekin and invert. Gently shake or tap to release the custard and allow the caramel to flow over the top.

3. Serve chilled, optionally garnished with:

* A dusting of espresso powder

* Fresh berries

* A dollop of whipped cream

* Chocolate-covered coffee beans

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## Tips and Variations

* **Coffee Strength:** Adjust the amount of instant coffee based on your preference. For a lighter coffee note, use 2 teaspoons instead of a tablespoon.

* **Flavored Twists:** Try adding a splash of Kahlúa, Baileys, or amaretto for an adult twist.

* **Make-Ahead Friendly:** These custards can be made up to **3 days in advance**. In fact, resting time enhances flavor and texture.

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## Conclusion

**Crème Caramel with a Dash of Coffee** is a refined, aromatic dessert that combines the elegance of French cuisine with the comfort of your favorite coffee break. The velvety custard, paired with golden caramel and a whisper of coffee, is both luxurious and approachable. Whether you serve it for a dinner party or a romantic night in, this dessert is sure to leave a lasting impression.

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