Categories: Desserts
Ingredients
- 5 egg yolks, slightly beaten
- 1/3 cup sugar
- 3 Tbsp. coffee-flavored liquer
- 2 Cups half and half
- 1 tsp vanilla extract
- 4 Tbsp. sugar
Directions
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In medium bowl, whisk egg yolks, the 1/3 Cup sugar and liqueur until smooth. Place half and half in medium microwave-safe bowl. Microwave (high) for 1 to 2 minutes until warm.
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Gradually whisk into yolk mixture, whisking constantly until smooth. Add vanilla.
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Pour into 4 ramekins or custard cups.
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Place ramekins in 9 × 13 inch baking pan. Remove any bubbles from surface with spoon. Pour water into pan to depth of 1 inch (do not allow water to splash into ramekins).
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Bake at 325 degrees for 40 to 45 minutes or until set (gently jiggle ramekins; centers should wiggle just slightly). Remove from oven.
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Leave ramekins in water bath for 30 minutes to continue cooking.
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Cover each ramekin; refrigerate at least 4 hours.
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Sprinkle 1 Tbsp. of the remaining sugar over top of each ramekin. Broil for 1 to 2 minutes to caramelize sugar. Serve immediately