Coffee’s popularity has been soaring in the last decade, and coffee flavoured desserts have emerged as a result, just as my version of this classic baked custard. With the addition of whey protein isolate, each small serve gives you 6g of protein.
Prep Time20 minutesmins
Cook Time45 minutesmins
Resting time4 hourshrs
Total Time5 hourshrs5 minutesmins
Course: Dessert
Cuisine: Spanish
Keyword: coffee, dairy, milk, whey protein, wpi
Servings: 8serves
Ingredients
Caramel
280gcastor sugar
140mlwater
Custard
60mlespresso coffeebrewed
400mlfull cream milk
4eggs
40gcastor sugar
50gvanilla whey protein isolate
Instructions
Preheat the oven to 180°C (fan-forced 160°C). Lightly grease 8 small ramekins.
Make a caramel with sugar and water by heating the ingredients in a saucepan on medium heat. Do not stir or crystals will form. When dark amber, quickly pour into the ramekins.
For the custard, bring milk and coffee to a scalding point. In a separate bowl, whisk eggs with sugar and whey protein powder until no lumps remain. Slowly pour the hot milk over the egg mixture while continuously whisking. Strain through a fine sieve into the ramekins onto the caramel.
Place a kitchen towel on the bottom of a deep baking tray and arrange the filled ramekins on top. Fill the tray with hot but not boiling water, about halfway up the ramekins. Cover with foil and bake for 40-45 minutes or until the custard is just set with a slight wobble in the middle.
Remove from the oven and let sit in the water bath for 10 minutes. Take the ramekins out of the water and allow the creme caramel to cool before placing them into the fridge to cool for at least 4 hours, better overnight.
To serve, run a knife around the edge of the ramekins then turn out onto small plates.
Tip: WPI has the tendency to make the surface dry out once cooked. Keep the ramekins covered at all times while cooling to avoid this.