Coffee Creme Caramels are a delightful treat that combine rich coffee flavors with creamy caramel goodness. The recipe leads you through the process of creating the sweet, coffee-infused custards that are sure to impress friends and family alike. Perfect for dessert lovers, the Coffee Creme Caramels make for an indulgent finish to any meal.
When making Coffee Creme Caramels, you can substitute instant coffee granules with espresso for a stronger flavor. If you want a non-alcoholic version, feel free to skip the dark rum or replace it with a splash of vanilla extract. Always ensure your eggs are fresh for the creamiest texture, and use high-quality whole milk to enhance the custard’s richness. Watch out for allergies, especially among those with egg sensitivities.
Fudge & Candy
Coffee Creme Caramels Recipe
Ingredients
- 1 1/3 cups sugar
- 1/4 cup water
- 2 cups whole milk
- 4 teaspoons instant coffee granules (espresso is good)
- 3 eggs
- 2 egg yolks
- 2 tablespoons dark rum
Instructions
- Preheat oven to 330°F. Place six ½ cup ramekins in a baking pan that can hold them all. Put the pan in the oven for about 10 minutes until the ramekins are hot.
- In a small pan, bring 1 cup sugar and ¼ cup water to a boil, stirring until the sugar dissolves. Continue boiling without stirring, swirling occasionally, until golden-brown, about 6 minutes. Pour the caramel into the ramekins evenly and quickly rotate them to coat the sides (wear oven gloves, as they will be hot). Cool the ramekins after coating them.
- In a small saucepan, bring 2 cups of whole milk to a boil, then remove from heat. Stir in 4 teaspoons of instant coffee granules until dissolved.
- In a large bowl, whisk together the 3 eggs, 2 egg yolks, and 1/3 cup sugar until blended. Gradually whisk in the hot milk mixture, then stir in 2 tablespoons of dark rum. Divide the mixture among the prepared ramekins.
- Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins. Bake for about 1 ¼ hours until the edges are set.
- Once baked, remove the ramekins from the water and refrigerate for about 6 hours to set completely.
- To serve, run a sharp knife around the edges of the cooled custards to loosen them. Invert onto plates and enjoy.
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If you’re seeking another coffee-infused treat, I highly recommend trying Coffee Fudge (Or Vanilla or Whatever You Want). The rich, sweet flavors of the fudge will satisfy any sweet tooth, and its versatility allows you to customize it to your taste.