Coffee Cream Caramel

Making the caramel:

- In a small saucepan, add sugar and water.

- Let it come to a boil on medium heat.

- Do not stir the mixture. Just swirl the saucepan to caramelize the sugar evenly.

- When golden or light brown, pour the caramel into the ramekins.

- Let it cool completely before pouring the cream mixture on top of it.

- Place the ramekins in a baking dish.

In a saucepan, heat the evaporated milk.

In a bowl, whisk the eggs with vanilla, coffee, and sugar until creamy and lighter in color.

While whisking, gradually add the hot milk. Run the mixture through a sieve.

Pour the cream mixture over the caramel.

Pour hot water in the baking dish, covering bottom half of the ramekins.

Bake in a preheated oven at 350F/180C for 40 minutes.

Let the cream caramel cool for 2 minutes. Run a half-inserted knife along the edges of the ramekin. Shake the ramekin lightly then flip it on a serving plate.

Let it cool and then chill for an hour before serving.