Irish Cream-Espresso Creme

In the spirit of Saint Patrick’s Day, we present

Irish Cream-Espresso Creme


1/3 cup    sugar
3 tbs    water
cooking spray
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.

Garnish with chopped coffee beans and/or whipped cream as desired.

Servings: 4

From Cooking Light 12/98

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