Espresso Creme Caramel with Chocolate Espresso Ganache
From the CorkSavvy Kitchens
Serves 6
For the caramel:
1 cup sugar
1/4 cup water
For the custard:
1 1/2 cups whipping cream
1 cup whole milk
1/2 cup sugar
2 Tablespoons instant espresso powder
3 eggs
3 egg yolks
1 teaspoon vanilla
For the espresso ganache:
2 teaspoons instant espresso powder
6 ounces bittersweet chocolate
1 Tablespoon light corn syrup
1/2 cup whipping cream
Preheat oven to 325 degrees.
Place the sugar and water in a small saucepan over low heat until the sugar dissolves. Increase the heat to medium-high and boil until the syrup becomes golden brown. Remove from heat and carefully distribute evenly between 6 (4oz.) ramekins.
In a medium saucepan, bring the cream and milk to a simmer over medium heat. Meanwhile, whisk together the sugar, instant espresso, eggs, yolks, and vanilla in a large mixing bowl. Whisk in 1 cup of the milk/cream mixture into the bowl. Slowly add the remaining milk/cream mixture to the bowl while whisking constantly. Strain mixture.
Divide custard mixture evenly amoung the 6 ramekins. Place the ramekins in a baking dish lined with a kitchen towel. Pour boiling water into the baking dish until it reaches half way up the side of the ramekins. Cover the baking dish with foil and place in oven for 35 minutes or until custards are almost fully set and only slightly wobbly in the center. Remove from oven and carefully use tongs to remove ramekins from baking dish. Let cool at room temperature for 30 minutes. Refridgerate until well chilled.
To make the ganache topping: In a small saucepan, bring cream to a simmer over medium heat. Meanwhile, in a heat-proof bowl, combine the instant espresso, chocolate and corn syrup. Pour cream over chocolate mixture and let sit for 5 minutes. Stir until all ingredients are completely incorporated. Divide ganache mixture evenly on top of set custards. Refridgerate until ready to serve.
To serve, run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. Serve immediately.
Wine Suggestions: Our favorite was the Dom. de la Courne Dy Roy Maury 1998 from France. Also try the Samos Nectar, a sweet unexpected gem from Greece.
