Ingredients
Method
1.Preheat oven to 160°C.
2.Stir sugar and the water in medium saucepan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 5 minutes or until mixture is golden brown. Pour evenly into six 1-cup (250ml) ovenproof dishes.
3.Whisk eggs and extra sugar together in medium bowl; stir in liqueur and combined coffee and extra water.
4.Bring milk and cream to the boil in medium saucepan. Remove from heat. Gradually whisk milk mixture into egg mixture; strain into jug.
5.Place dishes in baking dish; pour custard into dishes. Pour enough boiling water into baking dish to come halfway up sides of dishes.
6.Bake crème caramels about 30 minutes or until just set. Remove dishes from water; cool. Refrigerate overnight.
7.Turn crème caramels onto serving plates.
It is fine to use just one 300ml carton of cream for this recipe.
Note
