Espresso CrÈme Caramel Recipes

ESPRESSO CARAMELS

Steps:

• Place the nuts in a medium sized, glass or ceramic mixing bowl.
• In a medium, thick-bottomed saucepan heat the cream, espresso powder, and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to a simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches 260F degrees - hard ball stage. Remove from heat.
• Pour the caramel over the nuts and stir until all the nuts are well coated. Place the bowl in the refrigerator for 10 or 15 minutes to allow the caramel to thicken before you attempt to shape it. It is easier to handle this way - not as much spread. Stir one last time and drop by tablespoonful onto a prepared baking sheet (Silpat, parchment-lined, or oiled). Alternately, skip the nut addition and simply spread the (cooled but not set) caramel out on a slab or parchment-lined pan, let it cool completely before cutting into small pieces. Wrap & twist in parchment paper.
• In either case keep the caramels in a cool place (or refrigerate) until completely set.

ESPRESSO CRÈME CARAMEL

Steps:

• Whisk the eggs, egg yolks and vanilla in a large bowl to blend. Once the milk mixture has cooled slightly, gradually whisk it into the egg mixture. Strain the custard mixture through a sieve and into a 4-cup/1 liter measuring cup. Pour the custard mixture over the caramel in the ramekins, dividing equally. Transfer the roasting pan to the oven. Pour enough hot water into the pan to come halfway up sides of the ramekins. Bake until the outer 1-inch/2.5-cm perimeters of the custards are softly set but the centers are still loose, about 1 hour (the custard will firm up after it is refrigerated). To test whether the crème caramels are ready, push a small knife into the center of one of the dishes, and if the caramel rises out of the hole made by the knife, then they are ready. Remove the roasting pan from the oven then remove the crème caramels from the roasting pan. Refrigerate the crème caramels until cold, at least 2 hours. Cover and refrigerate overnight. Refrigerating the crème caramels overnight allows time for the caramel to dissolve and form a thin sauce when the custards are inverted. To serve the crème caramels: When ready to serve the crème caramels, run a small sharp knife around the sides of the ramekins to loosen the custards from the ramekins. Working with one crème caramel at a time, place a plate atop the crème caramel; invert the crème caramel onto the plate. Shake gently to release the crème caramel from the dish (you will hear it being released and fall onto the plate). Carefully remove the dish, allowing the caramel syrup to run over the crème caramel. Garnish with the fresh raspberries and serve.

ESPRESSO CARAMEL BARS

Steps:

• For the crust:
• Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.
• For the caramel:
• While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.
• For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.
• Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2-by-1/2-inch bars and store airtight in a covered plastic container.

COFFEE CRèME CARAMEL

Steps:

• In a small saucepan, stir together 1/4 cup sugar, pinch of salt, and 1 tablespoon water. Cover and cook, without stirring, over medium heat until sugar has dissolved and mixture is bubbling, about 2 minutes. Remove lid; continue to cook, swirling occasionally, until amber, about 2 minutes more. Remove from heat; carefully stir in coffee (mixture will bubble).
• When bubbling subsides, pour caramel into a 3-cup ceramic dish, or divide between two 4-inch ramekins. Tilt to completely coat bottom and halfway up sides. Let cool completely at room temperature, about 30 minutes.
• Preheat oven to 325°F. Scrape vanilla seeds into a clean small saucepan; add vanilla pod, half and half, and 1/4 cup sugar. Heat over medium until bubbles form around edges; remove from heat. In a bowl, whisk together eggs and yolk, and remaining 1/4 cup sugar and 1/4 teaspoon salt. Slowly whisk into hot half-and-half mixture. Strain through a sieve.
• Pour into dish coated with caramel. Place in a roasting pan on center rack of oven; add boiling water to reach halfway up sides of custard dish. Bake until custard is set around edges and still slightly jiggly in center, 35 to 40 minutes.
• Remove dish from water bath and let cool completely, then refrigerate, uncovered, at least 2 hours and up to overnight. Run a thin, flexible knife around edge of crème caramel to release it. Place a serving plate on top, flip to unmold, and serve.