Monday, January 12, 2009

Mocha Creme Caramels

Serves: 6


3/4 cup sugar
1 cup hot water
2 teaspoons instant coffee
1 cup milk
2 eggs
2 egg yolks
1/4 cup caster sugar
1/4 pint (150 ml) carton cream

Microwave Method:


1. Place sugar and water in Pyrex bowl and stir. Cook for 2 minutes on HIGH. Stir again until sugar is dissolved.
2. Cook syrup for 14-16 minutes on HIGH, until mixture turns golden brown. Do not stir during cooking.
3. Pour caramel into greased base of 6 individual souffle dishes - it will set almost immediately.


1. Dissolve coffee in milk and heat for 40 seconds on HIGH.
2. Place eggs, egg yolks and sugar in a bowl. Beat lightly. Add cream and milk; mix until well combined.
3. Pour into toffee-lined dishes. Place dishes in a circle on turntable.
4. Cook for 10 minutes on MEDIUM LOW. Allow to cool. Refrigerate overnight.
5. Serve chilled. Turn out onto serving plates.

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