Caramel Coffee Pudding

  • Preparation time: 10 minutes
  • Baking time: 40 minutes
  • Difficulty Level: **
  • Serve 4
  • White sugar half cup - for Caramel
  • White sugar 2 tablespoons
  • Milk 500ml
  • 1 teaspoon instant coffee
  • Egg x 3
How to Bake

To make the caramel: put the half cup sugar into a saucepan and melt slowly over medium heat, tip the saucepan from side to side as the sugar cooks to keep the colouring even. Remove from the heat and carefully add 2 tablespoon water to stop the cooking process. Pour into 4 ramekins and leave to cool.

Preheat oven to 150 degree. Put the milk,and coffee in a saucepan over the heat and stir until coffee is dissolved. Beat eggs and egg yolks with sugar, and strain the milk over the egg mixture small amount at a time and stir well. Ladle into the remekins and place in a roasting tin. Add some water to roasting tin up to 2cm. Bake 30-40 minutes, or until firm to the touch. Remove from the tin and leave until cool. Unmould onto plates and pour over any leftover caramel.

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