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Coffee Caramel Custard |
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Serves: 6 Print this Recipe(Pan di Caffè) Category: Spoon Desserts This old Tuscan recipe is like a crème caramel in texture, but it contains no milk or cream. The custard is rich, dark, and dense, though not as heavy as it would be if made with cream. The Italian name shows that at one time it was baked in a loaf shape like bread--pane in Italian. 2 cups hot strong brewed espresso 1 1/2 cups sugar 2 tablespoons water 5 large eggs 1 tablespoon rum or cognac 1 Place a rack in the center of the oven. Preheat the oven to 350°F. Have ready 6 heatproof custard cups. 2 In a large bowl, whisk the espresso with 3/4 cup of the sugar until the sugar is dissolved. Let stand until the coffee is at room temperature, about 30 minutes. 3 In a small heavy saucepan, combine the remaining 3/4 cup of sugar and the water. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved, about 3 minutes. When the mixture begins to boil, stop stirring and cook until the syrup starts to brown around the edges. Then gently swirl the pan over the heat until the syrup is an even golden brown, about 2 minutes more. Protecting your hand with an oven mitt, immediately pour the hot caramel into the custard cups. 4 In a large bowl, beat the eggs until blended. Stir in the cooled coffee and the rum. Pour the mixture through a fine-mesh strainer into a bowl, then add it to the custard cups. 5 Place the cups in a large roasting pan. Place the pan in the center of the oven, then pour hot water into the pan to a depth of 1 inch. Bake 30 minutes or until a knife inserted 1/2 inch from the center of the custards comes out clean. Transfer the cups from the pan to the rack to cool. Cover and chill at least 3 hours or overnight. 6 To serve, run a small knife around the inside of each custard cup. Invert onto serving plates and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Coffee Caramel Custard comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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