Crème caramel au Café de Spécialité

A classic dessert of French cuisine, crème caramel is irresistibly delicious! So for coffee lovers, try this quick and easy specialty coffee recipe, prepared using the DELONGHI espresso grinder and a few tips and secrets!

CHAUD Demi-écrémé

COFFEE PAIRING

This month I have selected a coffee from Colombia, from the Valle del Cauca region. The plantations of the Potosi farm are located between 1400m and 2000m above sea level and are maintained by producer Rigoberto Herrera.

“TRES DRAGONES” is a Colombia variety coffee, in a 48-hour anaerobic natural process. Picked manually and rigorously sorted, the cherries are placed for 48 hours in silos at a controlled temperature around 35°C. After this light fermentation stage, they finish drying in the sun for around 15 days.

This careful control and this pre-fermentation give this coffee an unexpected balance that I like a lot.

Ingrédients

150g powdered sugar for the caramel
1/2 liter of milk
2 double espressos of 30ml*
2 eggs
25g powdered sugar
1 sachet of vanilla sugar

Step 1

Preheat the oven to 135°C.

Step 2

Prepare a caramel by melting the sugar in a saucepan. Once the caramel is ready, pour it into the bottom of 4 ramekins and let them cool to room temperature.

Step 3

Make espressos using your Delonghi espresso grinder.

Step 4

In a saucepan, heat the milk until it begins to simmer, add the coffee and remove from the heat immediately.

Step 5

In a salad bowl, mix the eggs, powdered sugar and vanilla sugar and whisk the mixture.

Step 6

Gradually add the milk to the coffee.

Step 7

Divide the mixture between the 4 ramekins, to cover the caramel.

Step 8

Place the ramekins in an ovenproof dish then pour boiling water to create a bain-marie.