coffee-caramel pots de creme
Coffee-Caramel Pots de Creme Arrange 6 (1-cup) custard cups or coffee cups in a shallow baking pan large enough to hold the cups without touching. Set rack in lower third of the ov...
Ingredients
- 1cupgranulated sugar
- 1/2cupwater, divided
- 21/2 cups cream
- 1tablespooninstant espresso powder or
- 2whole eggs
- 2teaspoonvanilla extract
Directions
- 1
Coffee-Caramel Pots de Creme Arrange 6 (1-cup) custard cups or coffee cups in a shallow baking pan large enough to hold the cups without tou
- 2
Set rack in lower third of the oven
- 3
Preheat oven to 350 degrees F
- 4
Caramel 1 cup granulated sugar 1/2 cup water, divided In a heavy saucepan, bring sugar and 1/4 cup of the water to a boil over medium-high h
- 5
If crystals form on the sides of the pan, cover the pan for 30 seconds or as long as 5 minutes, so steam rinses off the sides
- 6
When the sugar begins to darken, swirl the pan to even the color
- 7
When sugar is the color of iced tea, add remaining 1/4 cup water, wait for sputtering to subside, then stir to smooth out the caramel
- 8
Remove from heat and cool slightly