Hong Kong Coffee Tea Crème Caramel
Coffee tea, otherwise known as Yuenyeung, is a staple in many HK cafes. It is a beverage comprising of equal amounts of coffee and black tea then mixed with either condensed or evaporated milk. In this recipe we’re going to turn these flavours into a silky smooth crème caramel, a perfect dessert to end the night with.
Ingredients
Coffee Caramel
- 40 g Raw Sugar
- 1/2 tsp Instant Coffee
- 30 ml Water
Custard
- 125 ml Whole Milk
- 50 g Evaporated Milk
- 1 Egg
- 1 Egg Yolk
- 40 g Raw Sugar
- 4 tea bags English Breakfast Tea
- 1 tsp Instant Coffee
Instructions
Caramel
- Whisk the instant coffee with water and pour into a pot
- Add into a sugar, turn the heat to high and let the mixture come to a boil
- Let it continue to boil until the liquid turns sticky into a syrup - you can test if it's done by scraping the pot with a plastic spatula and if the caramel is forming a clean line, it's ready to pour into a ramekins
- When the syrup is ready, pour them into 7cm diameter ramekins and set it aside while you work on the custard
Custard
- In a pot, add in the whole milk, evaporated milk and sugar and stir evenly, bring the mixture to a simmer
- When mixture is at a simmer, add in the instant coffee and tea bags and cover with lid.
- Set aside and let mixture steep for 10-15 minutes.
- In a large bowl, beat egg and egg yolk until well combined, making sure there are no egg white strands visible.
- Pour the milk mixture into the egg mixture while continuously whisking.
- Whisk until mixture is evenly combined then strain the mixture through a sieve
- Pour the mixture into ramekins, only filling to 3/4 full
- Place ramekin into hot water bath, making sure water reaches up to 3/4 of the ramekin
- Bake at 150C for 40 minutes
- After 40 minutes, the top should look set but might still be quite jiggly, let rest to room temp then place in fridge and it will continue to further set