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Irish Coffee Creme Caramel

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Active Time:  25 Minutes
Total Time:  5 Hours 35 Minutes
  Serves 4
A classic dessert, creme caramel is a custard that's baked in a caramel-coated ramekin or mold. When the chilled custard is turned out onto a serving plate, the custard is glazed and sauced with the caramel. Although not necessarily new to Irish baking, this recipe for creme caramel is updated by simulating the flavor of Irish Coffee in its base.
1/2 cup plus 1 tablespoon sugar
1/2 cup strong black coffee
3 tablespoons Irish whiskey

2 cups whole milk
1 tablespoon instant coffee powder
2 large eggs
2 large egg yolks

Coffee Caramel Sauce
Whipped cream (optional)
Stir 1/2 cup sugar and coffee in heavy small saucepan over medium-high heat until syrupy, about 8 minutes. Stir in 1 tablespoon whiskey. Divide mixture equally among six 4-ounce ramekins or custard cups. Refrigerate until caramel hardens slightly, about 15 minutes.

Preheat oven to 325 degrees F.

Combine milk and instant coffee in heavy medium saucepan. Bring to boil over medium-high heat, stirring constantly. Whisk eggs, egg yolks, remaining 2 tablespoons whiskey and remaining 1 tablespoon sugar in medium bowl to blend. Gradually whisk in hot milk mixture.

Arrange prepared ramekins in roasting pan. Ladle custard into ramekins. Add enough hot water to pan to come halfway up sides of ramekins. Bake until custard is firm around edges and almost set in center, about 55 minutes. Transfer ramekins to rack and cool. Cover and refrigerate until cold, at least 4 hours or up to 1 day.

Run small sharp knife around custards to loosen. Invert custards onto individual dessert dishes. Drizzle Coffee Caramel Sauce around custards. Garnish with whipped cream and serve.

Recipe created exclusively for by Margaret M. Johnson.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 490
Fat. Total: 9g
Protein: 9g
Carbohydrates, Total: 85g
Sodium: 97mg
% Cal. from Fat: 17%
Cholesterol: 229mg
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