Stéphane Reynaud

Baked Custard Creams

Coffee

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Preparation info
  • For

    6

    (Small Ramekins)
    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Milk 800 ml
  • Espresso coffees 3
  • Rum 50

Method

  1. Whisk the eggs with the sugar until pale and thick.
  2. Heat the milk with the coffee and rum.
  3. Off the heat, pour the scalded liquid over the egg mixture.
  4. Pour into ramekins and cook in a bain-marie in a 180°C oven for 20 minutes