Irish Espresso Crème Caramel

"You might think that they make Irish creams with aged Irish whiskey but they aren`t bad with espresso either."
Preparation20 min.
Cooking60 min.
Тotal80 min.
Servings6-8 pcs
Be the first to cook this recipe
  • Views427
  • Views per month7
  • Views per week3
  • Rating4.2 out of 5


  • sugar - 1/3 cup + 1/2 cup
  • water - 3 tsp
  • butter - melted, for greasing the cups
  • eggs - 2 large and 1 large egg white
  • liqueur - 3 tsp, Baileys
  • coffee - 1 tsp instant espresso or 2 teaspoons of another type of instant coffee
  • salt - 1/8 tsp
  • milk - 1 2/5 cups (350 ml) skimmed

How to cook

In a small container on the stove, put 1/3 cup sugar with the water to caramelize, stirring continuously (about 4 minutes). Pour the caramel immediately into pre-greased dessert cups, in which you intend to bake the crème caramel. Beat together the eggs and egg whites and add the other 1/2 cup sugar, liqueur, espresso, salt and milk.

Beat well and distribute into the dessert cups. Put them in a water bath to bake for about 55 minutes in the oven, on not too high heat. If when you stick a knife in the middle of the crème caramel and pull it out dry, it means they are ready. Take the crème caramel out from the water bath, cover with a towel and leave it to rest for at least 4 hours.

Slide the blade of a knife around the sides of the cups, remove the crème caramels and turn them upside down into plates.


5 2
4 2
3 1
2 0
1 0
Give your rating:



Be the first to comment