Irish Cream-Espresso Creme
1/3 cup sugar
3 tbs water
2 large eggs
1 large egg whites
1/2 cup sugar
3 tbs Irish Cream
1 tbs instant espresso
1/8 tsp salt
1 12oz nonfat evaporated milk
chopped chocolate covered coffee beans
preheat oven to 325
Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, sitring frequently.
Continue cooking until golden (about 4 minutes).
Immediately pour into 4 (6oz) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup. Set aside.
Beat eggs, and egg white in a medium bowl with a whisk. Stir in 1/2 cup sugar, liqueur, espresso, salt, and milk. Divide mixture evenly among prepared custard cups.
Place cups in a 9″ square baking pan; add hot water to pan to a depth of 1 inch.
Bake at 325 for 55 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least 4 hours.
Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup over custards.
From Cooking Light 12/98