Coffee & tequila crème caramel

Coffee & tequila crème caramel

By
From
Cantina
Serves
4
Photographer
Chris Middleton

Coffee and tequila might seem like an odd combination but aged tequila tastes like a fine liqueur and marries beautifully with coffee and cinnamon. A Mexican twist on a classic dessert, this version is darker and more adult than the sickly sweet varieties you can sometimes be served. Enjoy it spoonful by spoonful.

Caramel

Ingredients

Quantity Ingredient
almond or rice bran oil, for greasing
110g sugar
1 tablespoon corn syrup or golden syrup
splash patron xo cafe tequila

Custard

Quantity Ingredient
190ml pouring cream
125ml full-cream milk
1 cinnamon stick
1/2 vanilla bean, split and seeds scraped
50ml espresso
25g dark chocolate
2 large eggs
1 large egg yolk
75g sugar

Garnish

Quantity Ingredient
Chocolate sauce
splash patron xo cafe tequila
1 tablespoon sesame seeds, lightly toasted, (optional)
100g Sesame tuilles, (optional)

Method

  1. Preheat the oven to 150°C.
  2. Lightly grease four 125 ml capacity ovenproof moulds with the almond oil.
  3. To make the caramel, combine the sugar, corn syrup and tequila in a small saucepan and set over low heat. Gently heat until the sugar begins to caramelise. Swirl the sugar mixture to help create an even caramel. Pour the caramel into the bases of the prepared moulds.
  4. To prepare the custard, combine the cream, milk, cinnamon stick and vanilla bean and seeds in a medium saucepan and bring to a simmer. Add the espresso and chocolate and stir to melt the chocolate and combine. Set aside to infuse and cool slightly.
  5. Whisk the eggs, egg yolk and sugar together in a medium bowl, until pale, creamy and all the sugar has dissolved. Gradually pour in the coffee cream, stirring with a wooden spoon to combine. Strain through a fine-mesh sieve. Pour into the caramel-lined moulds, to fill.
  6. Line a small deep baking tray with a clean tea towel (dish towel) or a few layers of paper towel. Arrange the moulds in the tray and pour in enough boiling water to come halfway up the sides of the moulds.
  7. Carefully place the tray in the oven and cook for 20 minutes, or until the crème caramels are just set and firm to the touch.
  8. Remove the moulds from the tray and set aside to cool.
  9. Refrigerate overnight before serving.
  10. To serve, using your fingers, gently press the set custard around the inner edge, to break the seal of the mould. Invert onto shallow serving dishes and garnish with chocolate sauce, a splash of the tequila and a sprinkle of sesame seeds and shards of sesame tuilles.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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