1/3 cup sugar
3 tablespoons water
Cooking spray
2 large eggs
1 large egg white
1/2 cup sugar
3 tablespoons Irish cream (such as Bailey's)
1 tablespoon instant espresso or 2 tablespoons instant coffee granules
1/8 teaspoon salt
1 (12-ounce) can evaporated skim milk
Chopped chocolate-covered coffee beans (optional)
Prep Time: 4 hours, 20 minutes
Cooking Time: 60 minutes
Preheat oven to 325º.
Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan over
medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking
until golden (about 4 minutes). Immediately pour into 4 (6-ounce) ramekins or
custard cups coated with cooking spray, tilting each cup quickly until caramelized
sugar coats bottom of cup. Set aside.
Beat eggs and egg white in a medium bowl with a whisk. Stir in 1/2 cup sugar,
liqueur, espresso, salt, and milk. Divide mixture evenly among prepared custard
cups. Place cups in a 9-inch square baking pan; add hot water to pan to a depth of 1
inch. Bake at 325º for 55 minutes or until a knife inserted in center comes out clean.
Remove cups from pan. Cover and chill at least 4 hours.
Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside
down, on top of each cup; invert onto plates. Drizzle any remaining caramelized
syrup over custards. Garnish with chopped coffee beans, if desired. 4 servings.