Vietnamese Coffee Crème Caramel

Ingredients

• 3/4 cup sugar, for caramel
• 3 tbsp water
• 4 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 1/2 cup s whole milk
• 2 tbsp strong Vietnamese coffee or espresso, cooled
• 1 tsp vanilla extract
• pinch of salt

Steps

1. 1

   Make caramel: heat 3/4 cup sugar and water in a saucepan over medium heat without stirring until amber-colored. Immediately pour into 6 ramekins, tilting to coat the bottoms.

2. 2

   Whisk eggs, sweetened condensed milk, whole milk, coffee, vanilla, and salt until smooth. Strain through a fine mesh sieve.

3. 3

   Divide custard among the caramel-lined ramekins.

4. 4

   Place ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the ramekins.

5. 5

   Bake at 325°F for 45-50 minutes until custard is set but still jiggles slightly in the center.

6. 6

   Cool to room temperature, then refrigerate for at least 4 hours.

7. 7

   To serve, run a knife around the edge and invert onto plates. The caramel sauce will pool around the custard.