Coffee cream

Crème au café

For 6 to 8 ramekins

  • 6 egg yolks
  • 1 egg white
  • 1 l. milk
  • 200 gr. powdered sugar
  • 10 gr. butter
  • 4 tsp. tablespoons coffee extract

 

20 mn. + 3 h. de réfrigération
40 mn.
150 °c.(th.5)/350-400 °F

 


 

 

  1. Bring milk to a boil. Add the sugar and coffee extract. Let cool.
     
  2. Preheat oven to 150 ° C. (th.5)
     
  3. In a bowl, beat egg yolks and white, then add the fillets flavored milk to coffee, while continuing to beat.
     
  4. Butter the ramekins and pour in the crème. Dans put a large bowl of simmering water, add the ramekins. They must have water coming halfway up. Bake for 40 minutes. and let them put refroidir.Ensuite the ramekins in the refrigerator for at least 3 h.