Caffe latte creme caramels

With its deep, robust flavour and unmistakable aroma, coffee creates an altogether different high when it stars in decadent desserts.


Ingredients

•  220g (1 cup) caster sugar
•  1 tablespoon hot water
•  2 teaspoons instant coffee
•  375ml (1 1/2 cups) milk
•  125ml (1/2 cup) thickened cream
•  3 eggs, lightly whisked
•  80ml (1/3 cup) maple syrup

Method 

Step 1
Preheat oven to 160°C. Place the sugar in a medium non-stick frying pan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture is golden brown. Remove from heat and pour evenly among six 125ml (1/2-cup) capacity ovenproof ramekins. Place the ramekins in a large baking dish and pour enough boiling water into the dish to come halfway up the sides.
Step 2
Combine the water and coffee in a medium saucepan. Add the milk and cream and stir over medium heat for 5 minutes or until heated through (do not boil). Whisk the eggs and maple syrup together in a heatproof bowl. Gradually whisk the milk mixture into the egg mixture, whisking constantly. Strain the mixture into a large jug and then pour carefully over the caramel in the ramekins.
Step 3
Cook on the lowest shelf in the preheated oven for 20 minutes or until the custard is firm to a light touch. Transfer ramekins to a baking tray and set aside for 30 minutes or until cooled to room temperature. Place in the fridge overnight to set.
Step 4

To serve, run a flat-bladed knife around the edge of the ramekins and carefully turn onto serving plates.


Notes

Prep: 5 mins (+ 30 mins cooling & overnight setting time)


Source:

http://www.taste.com.au/recipes/13007/caffe+latte+creme+caramels?ref=collections,french-recipes