Kaffee-Crème-Caramel mit Knusper

Zutaten

• 150 g sugar
• 30-60 ml water
• 1 tsp instant espresso powder (or 15 ml brewed espresso)
• 15-20 ml hot water (to loosen the caramel)
• 20 g unsalted butter
• 1/2 tsp flaky sea salt (adjust to taste)
• 4 large eggs
• 385 g condensed milk (1 x tin)
• 300 ml cream
• 300 ml milk
• 1 tsp vanilla extract
• 1-2 tsp instant espresso powder (or 30 ml brewed espresso)
• pinch of salt
• 50 g hazelnuts
• 1-2 tbls sugar (optional, for caramelized nuts)
• A pinch of sea salt (optional)

Zubereitung

1. 1

   --- Make the Coffee Salted Caramel Sauce: ---

2. 2

   In a heavy saucepan, combine 150 g sugar and 30 ml water. Cook over medium heat (without stirring) until it becomes a deep golden amber color (about 7–8 minutes).

3. 3

   Off the heat, carefully stir in 1 tsp espresso powder (or 15 ml brewed espresso). Be cautious, as it will bubble.

4. 4

   Add 15–20 ml hot water to loosen the caramel, stirring until smooth.

5. 5

   Stir in 20 g butter until melted and smooth, then add 1/2 tsp flaky sea salt and mix well.

6. 6

   Quickly pour the coffee caramel into your 28 cm flan pan swirling to coat the bottom evenly. Set aside to cool slightly.

7. 7

   --- Prepare the Custard: ---

8. 8

   In a bowl, whisk together the 4 eggs until just lightly beaten.

9. 9

   Add the condensed milk, cream, and milk to the eggs. Whisk until smooth.

10. 10

    Stir in 1 tsp vanilla extract and 1–2 tsp espresso powder (or 30 ml brewed espresso) until fully combined.

11. 11

    Strain the custard through a fine sieve lined with muslin cloth to ensure a silky texture.

12. 12

    Pour the custard gently over the cooled Coffee Salted Caramel Sauce in your 28cm flan dish. Cover with foil, this will prevent a skin from forming.

13. 13

    --- Bake the Crème Caramel: ---

14. 14

    Preheat your oven to 150°C (no fan, or low fan if using). Boil the kettle

15. 15

    Place baking dish into a deep tray. Add hot water to the tray, reaching about halfway up the sides of your dish (bain-marie method).

16. 16

    Bake 45 minutes. The custard should be mostly set but still slightly wobbly in the center.

17. 17

    Remove from the oven and allow to cool at room temperature before refrigerating for at least 4 hours or overnight.

18. 18

    --- Prepare the Hazelnut Crunch: ---

19. 19

    Preheat your oven to 180°C (350°F).

20. 20

    Spread the hazelnuts on a baking sheet in a single layer and toast for 8–10 minutes or until fragrant. Let them cool.

21. 21

    Rub the hazelnuts in a clean kitchen towel to remove the skins (some may remain — that’s fine).

22. 22

    Roughly chop the hazelnuts. If you’d like them caramelized, melt 1–2 tbls sugar in a pan over low heat, add the chopped hazelnuts, and toss to coat. Let them cool.

23. 23

    Alternatively, you can simply leave them toasted and use them as is.

24. 24

    --- Unmould and Serve: ---

25. 25

    Once the crème caramel has fully chilled, invert onto a plate, carefully lifting the dish to release the crème caramel and reveal the smooth coffee caramel sauce.

26. 26

    Sprinkle the hazelnut crunch on top just before serving.