Ingredients for 5/6 servings
FOR THE CARAMEL
200 g of sugar
FOR THE COFFEE CREAM
240 ml of fresh liquid cream
200 ml of whole milk
1 strong espresso (40 ml)
1 vanilla pod
1 pinch of salt
50 g of sugar
First prepare the caramel. Put the sugar in a small saucepan and heat it over low heat, until it is melted, then remove it from the heat and stir quickly with a wooden spoon, to warm it and prevent it from burning. Pour it into molds, dividing it evenly and set aside.
Before starting to prepare the cream, turn on the oven at 150 ° C and bring a small pot full of water to a boil.
Pour the cream and milk, salt and whole vanilla pod into a large saucepan (you can open it and extract the black seeds if you prefer a stronger aroma.
Prepare the strong espresso: I use the machine and a pod of Vergnano coffee.
Bring everything to a boil and turn off the heat just before it reaches a boil.
Put the eggs and sugar in a bowl and beat them with a hand whisk.
Add the milk and cream mixture slowly, stirring with a spatula or wooden spoon.
Arrange the molds in a large saucepan. Divide the cream inside, dividing it equally and then pour around the molds as much boiling water as you need so that it reaches half the height of the molds.
Taking great care, put the casserole in the oven and cook at 150 ° C for about 30 – 40 minutes, until the crème caramel is firm to the touch and elastic.
Remove from the oven and let the molds cool completely, then put them in the refrigerator for at least an hour, before serving, turning them upside down on a plate. To release the crème caramel without breaking it, pass a knife around the edge and immerse the mold in hot water for thirty seconds: it will help you to extract it to the fullest. Serve with a dessert spoon.