These lightly set coffee custards are served in a pool of caramel sauce. For a richer flavour, make them with half single cream, half milk.
- 600ml milk
- 3tbsp ground coffee
- ¼ cup caster sugar
- 4 eggs
- 4 egg yolks
For the caramel sauce:
- ¾ cup caster sugar
- 60ml water
1. Preheat the oven to 160°C. To make the caramel sauce, gently heat the sugar in a small heavy-based pan with the water, until the sugar has dissolved. Bring to the boil and boil rapidly until the syrup turns a rich golden brown.
2. Quickly and carefully, pour the hot syrup into six warmed 150ml ramekins.
3. To make the coffee custard, heat the milk until almost boiling. Pour over the ground coffee and leave to infuse for about 5 minutes. Strain through a fine sieve into a jug.
4. In a bowl, whisk the caster sugar, eggs and yolks until light and creamy. Whisk the coffee-flavoured milk into the egg mixture. Pour into the ramekins.
5. Put the ramekins in a roasting tin and pour in enough hot water to come two-thirds of the way up the sides of the dishes. Bake for 30-35 minutes or until just set. Test by gently shaking one of the custards; it should wobble like a jelly. Remove the custards from the hot water and leave to cool.
6. Chill the coffee custards for at least 3 hours. To turn out, carefully loosen the sides with a palette knife then invert on to serving plates.