Crème caramel au Café de Spécialité ☕️

Preheat the oven to 135°C.

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.

Make espressos using your Delonghi espresso grinder.

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

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

Gradually add the milk to the coffee.

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

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

Place in the oven and cook for 20 minutes.

Let cool completely before serving.