| Servings |
4
|
Ingredients
- 1 tbsp instant coffee granules
- 75 g caster sugar
- 600 ml whole milk
- 3 medium eggs
- 3 medium yolks
For the caramel:
- 125 g caster sugar
- 50 ml water
Ingredients
For the caramel:
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Instructions
- Pour in a saucepan coffee, sugar and milk: heat until sugar dissolves, don't let it boil. Set aside and let it cold.
- Meanwhile prepare the caramel: put in a small saucepan water and sugar, heat until the sugar boil, do not touch and remove from fire when gold brown. Pour the caramel into a 700 ml mould or into four 175 ml ramekins and cover bottom and sides rotating them.
- Beat together eggs and yolks in a bowl the add gently the cooled milk, always mixing. Pour the mixture into the moulds.
- Put the moulds on a baking tray and fill the tray with water until at least half the height of ramekins. cover with tin foil and bake at 300°F for about 45 minutes.
- Let them cool then store in fridge for at least 24 hours. Before removing the puddings run a knife around the sides of the moulds.
