- Prep time 20 minutes
- Total time 6 hours
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In skillet, melt 2/3 cup of the sugar over medium heat until yellow in colour. Remove from heat; stir with silicone spatula. Return skillet to heat; cook, stirring constantly, until sugar is amber in colour and slightly thickened. Pour caramel into 8-inch glass tart dish and gently swirl dish until caramel coats bottom; set aside to let caramel set.
In small saucepan, heat milk, cream, remaining sugar and the espresso powder over medium-low heat, stirring often, until sugar has dissolved; set aside.
In bowl, whisk eggs, egg yolks and vanilla until frothy. Preheat oven to 300°F. Whisk 1/2 cup of the reserved hot milk mixture into eggs until smooth. Pour egg mixture into remaining milk mixture in pan; whisk for 1 minute. Strain through sieve placed over bowl; pour strained mixture over reserved caramel in tart dish.
Carefully place tart dish in large baking dish. Pour enough hot water into baking dish to come halfway up side of tart dish. Cover baking dish with foil and pierce a few times with tip of knife.
Bake until edge is set and centre is still jiggly and internal temperature reaches 175°F, 45 to 50 minutes (check often after 30 minutes to avoid overcooking). Remove foil; let cool for at least 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours. Run paring knife around edge of crème caramel; place serving plate upside down on top of tart dish. Invert to unmold. Cut into pieces to serve.
Nutritional facts PER SERVING about
- Iron 0.6 mg
- Fibre 0 g
- Sodium 60 mg
- Sugars 41 g
- Protein 6 g
- Calories 360
- Total fat 19 g
- Cholesterol 205 mg
- Saturated fat 11 g
- Total carbohydrate 41 g
