Creme caramel with coffee
by chef João Pupo
- 16 egg yolks
- 500 g sugar
- 0.5 l water
- 1 coffee cup Torrié espresso coffee
- 100 g sugar for the caramel
Start by melting 100 g sugar to make a dark caramel. Use this caramel to coat a tin (ring mould or loaf tin). Let it cool.
Combine the water and 500 g sugar in a saucepan and let it boil to soft-ball stage. Add the syrup to the egg yolks (never the other way round) stirring well and adding the syrup little by little so that the yolks do not cook. Add the espresso coffee. Pass through a fine sieve and pour into the caramel-lined mould. Cover the mould with aluminium foil and bake in a bain marie at 180 °C (in a larger mould with a layer of water) for around one hour. Let it cool and unmould onto a plate.