Prep 10 mins
Cook 45 mins
This is something I developed out of a love for creme caramel and a desire to cut down the fat without sacrificing a rich velvety texture. I have made many variations of this basic recipe. Substitute the evaporated milk for lite coconut milk serve with whipped cream and a sprinkle of toasted coconut. Or - add 4 or more squares of semi-sweet chocolate when heating the custard for "pots au chocolat". The flavoured coffee creamer can also be substituted for regular 10% MF (milk fat) creamer but extra sugar will be required: 1/4 to 1/3 cup. Be sure to taste as you go along.
- 4 tablespoons brown sugar (8 half tablespoons)
- 4 tablespoons water (8 half tablespoons)
- 3 large eggs
- 1 egg yolk
- 2 cups French vanilla flavored coffee creamer (DO NOT use soy based coffee creamers) or 2 cups irish cream coffee creamer (DO NOT use soy based coffee creamers) or 2 cups amaretto flavored coffee creamer (DO NOT use soy based coffee creamers)
- 12 ounces 2% evaporated milk
- 2 tablespoons granulated sugar
- 1 teaspoon coconut extract (to match the coffee creamer) or 1 teaspoon vanilla extract (to match the coffee creamer) or 1 teaspoon almond extract (to match the coffee creamer)
- 1 tablespoon bird's custard powder (optional)
- Prepare 8 small custard cups: Spray the sides of each cup with vegetable spray.
- Prepare the caramel base: In each cup place a half tablespoon of brown sugar and half tablespoon of water.
- Microwave each one at a time at medium power until the sugar and water have thickened to a syrup that solidly coats the bottom of each cup. This will vary with each different make of oven - for me the auto defrost setting for 3 minutes is perfect. Do not microwave them so much that the sugar burns and begins to smoke - it will make the custard very bitter in taste.
- Set the cups aside on the kitchen counter to cool while you prepare the custard - you will know that they are perfect if you can tap the caramel and it is not soft but feels hard and brittle.
- Prepare the custard: In a bowl, beat together 3 eggs and egg yolk - set it aside. Place the coffee creamer, evaporated milk, sugar, flavouring extract and custard powder in a heavy based saucepan. Heat on medium heat until gently bubbling - do not boil vigorously. Remove from heat after simmering gently for 5 minutes then allow to cool to room temperature. Whisk in the eggs. Do not be tempted to add the eggs until the liquid has cooled down sufficiently or they will curdle.
- Pour the egg custard into the prepared custard cups and place them in a water bath (Bain Marie). I use a roasting pan - the water should reach halfway up the sides of the cups.
- Place in a 325 degree F preheated oven for 45 minutes. Custard will look solid but a little wobbly in the centre.
- Remove from the water bath and cool to room temperature then refrigerate.
- To unmold: run a knife around the custard and turn onto a dessert plate. Serve with a dollop of whipped cream.