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Member recipe

Coffee Cream Caramel

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Serves 4

Creamy delight with hint of coffee

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  • For the caramel
  • 1/2 cup sugar
  • 4 tablespoons water
  • For the cream
  • 3/4 cup evaporated milk
  • 2 medium eggs
  • 5 tablespoons sugar
  • 1 teaspoon vanilla
  • 4 tablespoons brewed and cold black coffee


    1. 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.
    2. In a saucepan, heat the evaporated milk.
    3. In a bowl, whisk the eggs with vanilla, coffee, and sugar until creamy and lighter in color.
    4. While whisking, gradually add the hot milk. Run the mixture through a sieve.
    5. Pour the cream mixture over the caramel.
    6. Pour hot water in the baking dish, covering bottom half of the ramekins.
    7. Bake in a preheated oven at 350F/180C for 40 minutes.
    8. 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.
    9. Let it cool and then chill for an hour before serving.

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