Baked Vanilla Creams With Caramel-kahlua Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 cups heavy cream
• 1 vanilla bean, split lengthwise
• 6 large egg yolks
• 2 1/2 cups sugar
• 1/4 cup kahlua
• 1/4 cup brewed espresso

Recipe

• 1 preheat oven to 300 degrees f.
• 2 in a saucepan, combine the cream, the seeds from the vanilla bean and a pinch of salt and bring to a simmer.
• 3 in a bowl, whisk together the yolks and ½ cup of the sugar until the mixture is thick and pale and add the hot cream mixture in a thin stream, whisking constantly.
• 4 strain the mixture through a fine sieve into a bowl, skim off the foam and divide among 6 buttered ramekins.
• 5 arrange ramekins in a baking dish with enough hot water to reach halfway up the sides of the ramekins.
• 6 bake creams, covered loosely with foil, in the middle of the preheated oven for 1- 1 ¼ hours or until set.
• 7 let cool on a rack and chill the creams, covered, for atleast 3 hours or overnight.
• 8 in a saucepan combine the remaining 2 cups sugar with 1 cup water.
• 9 bring to a boil and boil it, undisturbed until it is a deep caramel in colour.
• 10 remove from the heat.
• 11 pour 1 ¼ cups water carefully into the side of the pan in a stream, stirring, and stir in the kahlua and espresso.
• 12 let the sauce cool and chill it, covered.
• 13 spoon some of the sauce onto each of 6 plates.
• 14 run a thin knife around the edges of the ramekins and unmold onto the plates.
• 15 spoon remaining sauce over creams.