Baking – how to make “Creme Caramel” coffee flavored
bakingcaramelcoffee
I tried it Vietnam 3 years ago.
I prefer the Vietnamese version, there they made it with coffee flavored liquid on top
Thanks!
Best Answer
Your question suggests you want to make the caramel syrup part coffee-flavoured. I'd simply replace the water used in making that with espresso (if you can get real espresso). You don't need much so if you can't make it at home, perhaps get a takeaway from a coffee bar. If you can't get real espresso, something close like aeropress espresso or moka (stove-top espresso), in both cases using a lot of coffee to the amount of water. Instant espresso powder is a last resort, or for reinforcing the flavour if it turns out too weak.
If you want to make the custard part coffee flavoured, I've had success in the past infused hot milk with ground coffee before filtering. I was going for very strongly flavoured to make a latte buttercream, but you wouldn't need to. Instead as the milk starts to warm, stir in ground coffee, continue heating, then filter (through a coffee filter paper, which you can put in a sieve for a one-off if you don't have a filter cone) before you add it to the egg. Again, avoid instant coffee. Strength will be hard to get right. My best guess would be something like a tablespoon of ground coffee to 250ml of milk, but I'd suggest aiming for subtle rather than overpowering on the first attempt, and use a little less.
I referred to this recipe; you may need to modify my steps slightly if yours works differently.
To answer the second part of your question ('the pros and cons of an espressomachine'):
Pros:
- Taste. If done right, you will capture much more of the coffeebean in your cup.
- Milk foaming. Most espresso machines have the possibility to froth milk for cappuccinos or lattes. Look up 'latte art' on Google Images for some inspiration :-)
- Process. The making of coffee becomes an enjoyable ritual with shiny machines, hot water and steam.
- hobby: there is an enormous amount of ustensils, tools, cups, coffees, online forums etc. to discover for enhancing your espresso.
Cons:
- Taste! as much more taste ends up in your espresso cup, you will also taste the defects much better (bad or stale coffee, badly grind, wrong water temperature etc.) will give you a sour or bitter cup.
- Technique. It takes practice to prepare a good espresso (except if you opt for a machine that takes coffee pads - but your choice of coffees will be limited and often not fresh).
- Cost. Espresso machines (good ones) are costly. And it doesn't stop there. To make really tasty espresso you might want to grind the beans yourself, so you'll need a grinder that can grind fine enough for espresso. After that you might start to suffer from upgraditis...
- Room on the kitchencounter. An espresso machine can take up quite some space.
Cinnamaldehyde, the compound that gives cinnamon its flavor, is known to cause inflammation in mucous membranes (http://cameochemicals.noaa.gov/chemical/20036).
It's also mildly water soluble. So, when you made your coffee it was probably diluted enough that it didn't cause a problem. As it sat out, it probably fell out of the solution and settled in the bottom of your cup in a more concentrated form.
Best Answer
Your question suggests you want to make the caramel syrup part coffee-flavoured. I'd simply replace the water used in making that with espresso (if you can get real espresso). You don't need much so if you can't make it at home, perhaps get a takeaway from a coffee bar. If you can't get real espresso, something close like aeropress espresso or moka (stove-top espresso), in both cases using a lot of coffee to the amount of water. Instant espresso powder is a last resort, or for reinforcing the flavour if it turns out too weak.
If you want to make the custard part coffee flavoured, I've had success in the past infused hot milk with ground coffee before filtering. I was going for very strongly flavoured to make a latte buttercream, but you wouldn't need to. Instead as the milk starts to warm, stir in ground coffee, continue heating, then filter (through a coffee filter paper, which you can put in a sieve for a one-off if you don't have a filter cone) before you add it to the egg. Again, avoid instant coffee. Strength will be hard to get right. My best guess would be something like a tablespoon of ground coffee to 250ml of milk, but I'd suggest aiming for subtle rather than overpowering on the first attempt, and use a little less.
I referred to this recipe; you may need to modify my steps slightly if yours works differently.