Coffee crème caramels recipe
 These are very sophisticated puds with the sweetness of the custard balanced by the flavour of coffee and a touch of bitterness from the caramel. You need to make these a day in advance so they can sit in the fridge, where the caramel will gradually melt into the coffee custard. Equipment and preparation: you will need four ovenproof ramekins. 1 tbsp instant coffee granules75g/2½oz caster sugar600ml/20fl oz full-fat milk3 free-range eggs3 free-range egg yolks 1 tbsp instant coffee granules 75g/2½oz caster sugar 600ml/20fl oz full-fat milk 3 free-range eggs 3 free-range egg yolks 125g/4½oz caster sugar 125g/4½oz caster sugar Method Heat the oven to 150C/130C Fan/Gas 2. Have ready four ovenproof ramekins.Put the coffee, caster sugar and milk in a saucepan and bring gently up to simmering point, stirring occasionally to dissolve the coffee. Do not boil. Remove from the heat and set aside while you make the caramel.For the caramel, put the sugar and 50ml/2fl oz of water in a heavy based-pan. Heat gently until the sugar has dissolved, then bring to the boil. Boil for a few minutes, or until the syrup has turned to a dark golden-brown caramel.As soon as the caramel has reached the right colour, pour it into the ramekins. Take care because it will be extremely hot. Leave to set (but do not put it in the fridge).Beat the eggs and egg yolks together in a bowl. Gently pour on the coffee-flavoured milk and whisk until well combined. Strain into a jug. Pour this mixture into the ramekins. Put the ramekins in a large, deep oven tray. Pour hot water into the tray so that it comes three-quarters of the way up the ramekins. Cover the tray with foil and place in the oven. Bake for 40-45 minutes, or until the custards are just set but still have a bit of wobble.Remove from the oven dish and leave to cool completely, then refrigerate for 24 hours.To turn out, first run a thin-bladed knife around the outside of the custard then put a plate over the top and invert the ramekin so that the custard and its lovely caramel juices come out onto the dish. Serve straight away. Heat the oven to 150C/130C Fan/Gas 2. Have ready four ovenproof ramekins. Heat the oven to 150C/130C Fan/Gas 2. Have ready four ovenproof ramekins. Put the coffee, caster sugar and milk in a saucepan and bring gently up to simmering point, stirring occasionally to dissolve the coffee. Do not boil. Remove from the heat and set aside while you make the caramel. Put the coffee, caster sugar and milk in a saucepan and bring gently up to simmering point, stirring occasionally to dissolve the coffee. Do not boil. Remove from the heat and set aside while you make the caramel. For the caramel, put the sugar and 50ml/2fl oz of water in a heavy based-pan. Heat gently until the sugar has dissolved, then bring to the boil. Boil for a few minutes, or until the syrup has turned to a dark golden-brown caramel. For the caramel, put the sugar and 50ml/2fl oz of water in a heavy based-pan. Heat gently until the sugar has dissolved, then bring to the boil. Boil for a few minutes, or until the syrup has turned to a dark golden-brown caramel. As soon as the caramel has reached the right colour, pour it into the ramekins. Take care because it will be extremely hot. Leave to set (but do not put it in the fridge). As soon as the caramel has reached the right colour, pour it into the ramekins. Take care because it will be extremely hot. Leave to set (but do not put it in the fridge). Beat the eggs and egg yolks together in a bowl. Gently pour on the coffee-flavoured milk and whisk until well combined. Strain into a jug. Pour this mixture into the ramekins. Put the ramekins in a large, deep oven tray. Pour hot water into the tray so that it comes three-quarters of the way up the ramekins. Cover the tray with foil and place in the oven. Bake for 40-45 minutes, or until the custards are just set but still have a bit of wobble. Beat the eggs and egg yolks together in a bowl. Gently pour on the coffee-flavoured milk and whisk until well combined. Strain into a jug. Pour this mixture into the ramekins. Put the ramekins in a large, deep oven tray. Pour hot water into the tray so that it comes three-quarters of the way up the ramekins. Cover the tray with foil and place in the oven. Bake for 40-45 minutes, or until the custards are just set but still have a bit of wobble. Remove from the oven dish and leave to cool completely, then refrigerate for 24 hours. Remove from the oven dish and leave to cool completely, then refrigerate for 24 hours. To turn out, first run a thin-bladed knife around the outside of the custard then put a plate over the top and invert the ramekin so that the custard and its lovely caramel juices come out onto the dish. Serve straight away. To turn out, first run a thin-bladed knife around the outside of the custard then put a plate over the top and invert the ramekin so that the custard and its lovely caramel juices come out onto the dish. Serve straight away.