Coffee Creme Caramel

By ivybliss

Ingredients

• 2 cups whipping cream
• 1 1/2 cup 1/2 and 1/2
• 1 1/2 cup whole coffee beans (4 oz)
• 1 1/3 cup sugar
• 1/3 cup water
• 3 eggs
• 5 egg yolks
• 3/4 cup sugar
• 2 tablespoon vanilla
• 1/8 teaspoon salt

Preparation

Step 1

Bring 2 cups whipping cream and 1 ½ cups ½ and ½ to a boil in a medium saucepan. Add whole coffee beans. Remove from heat. Cover and let mixture steep 45 minutes. Strain through sieve; discard coffee beans.

Combine 1 1/3 cups sugar and 1/3 cup water in heavy saucepan. Stir over low heat until sugar dissolves. Increase heat and boil with out stirring until syrup turns deep golden brown, occasionally swirling pan and brushing sides with wet pastry brush. About 10 minutes. Immediately divide caramel between 8 5-6 oz custard cups. Carefully swirl cups to lightly coat bottom and partially up sides.

Position rack in center of oven and preheat to 325. Whisk 3 eggs, 5 egg yolks, ¾ cup sugar, vanilla, and salt in medium bowl to blend. Whisk in coffee cream mixture. Ladle custard into prepared cups.

Arrange cups in large baking pan. Add enough hot water to come ½ way ups sides. Bake custards until well set, about 50 minutes. Remove and chill at least 5 hours.