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| Espresso Creme Caramel |
| Espresso beans ground in a coffee grinder will be too fine and give the custard too strong a coffee flavor. Instead, crush the beans lightly with the bottom of a heavy saucepan. Follow recipe for Classic Creme Caramel, heating 1/2 cup lightly crushed espresso coffee beans with milk and cream mixture until steam appears and/or an instant-read thermometer held in the liquid registers 160 degrees, 6 to 8 minutes. Off heat, cover and steep until coffee flavor has infused milk and cream, about 15 minutes. Strain out beans and continue with recipe, reducing vanilla extract to 1 teaspoon. |