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Baked Custard Creams
Coffee
Preparation info
- For
6
(Small Ramekins) - Difficulty
Easy
- Ready in
45 min
Appears in
Published 2008
Ingredients
- Milk
800 ml - Espresso coffees
3 - Rum
50
Method
- Whisk the eggs with the sugar until pale and thick.
- Heat the milk with the coffee and rum.
- Off the heat, pour the scalded liquid over the egg mixture.
- Pour into ramekins and
cook in a bain-marie in a 180°C oven for20 minutes
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