Slip this recipe into your Fair Trade gift basket. Coffee fans will love this silky dessert's rich intense flavour due to steeping the beans directly in the cream.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2007
MethodIn saucepan, heat cream over medium-high heat until steaming. Remove from heat; stir in coffee. Cover and let stand for 30 minutes. Strain through double-layered cheesecloth-lined sieve. Return to clean pot and heat over medium heat until steaming.
In large bowl, whisk together egg yolks with sugar until pale; gradually whisk in steaming cream. Strain through fine sieve. Divide mixture among eight 6-oz (175 mL) ramekins or custard cups. Place in large roasting pan. Pour in enough boiling water to come halfway up sides of ramekins.
Bake in centre of 350°F (180°C) oven for 30 to 35 minutes or until edges are set but centres still jiggle and knife inserted in centres comes out creamy. Remove from water; let cool on racks. Cover and refrigerate for 6 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Topping: Place ramekins on rimmed baking sheets. Press 1 tbsp (15 mL) brown sugar though small sieve to remove lumps onto each ramekin. Broil 6 inches (15 cm) from heat for 3 to 4 minutes or until sugar bubbles and darkens, removing each when ready. Chill, uncovered, for at least 30 minutes before serving. (Make-ahead: Refrigerate for up to 3 hours.)
Nutritional facts Per serving: about
- Sodium 68 mg
- Protein 4 g
- Calories 63.0
- Total fat 2 g
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
- Iron 1.0
- Folate 8.0
- Calcium 13.0
- Vitamin A 6.0
- Vitamin C 2.0