Creamy Caramel Cups with or Without Kahlua
Indulge in the luscious decadence of these Creamy Caramel Cups with or without Kahlua—a perfect fusion of rich caramel and velvety custard. This dessert features a luxurious layer of homemade caramel that melts into a smooth, custard base, enhanced with a hint of vanilla and a pinch of salt for balance. For an adult twist, the optional splash of Kahlua infuses the custard with a subtly boozy coffee essence. With just 15 minutes of prep and a simple water bath baking method, these individually portioned treats are elegant yet accessible. Serve them chilled, showcasing their glossy caramel topping that drips irresistibly over the creamy custard. Whether you’re hosting a dinner party or satisfying a sweet craving, this recipe is your ticket to dessert heaven.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 240 ml Heavy cream
- 240 ml Whole milk
- 6 Egg yolks
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 2 tablespoons Kahlua (optional)
- 1 liters Hot water (for water bath)
Instructions
Preheat your oven to 160°C (325°F). Have 6 ramekins ready and a deep baking dish for the water bath.
In a medium saucepan, add the granulated sugar and heat over medium heat, stirring constantly until it melts and turns a rich amber color. Be careful not to burn the caramel.
Quickly divide the caramel evenly among the 6 ramekins, swirling each one to coat the base. Set aside to cool and harden.
In another saucepan, combine the heavy cream and whole milk. Heat over medium heat until just warm, but not boiling. Remove from heat.
In a large mixing bowl, whisk together the egg yolks, vanilla extract, and salt until smooth. If using, stir in the Kahlua.
Slowly add the warm cream mixture to the egg yolks while whisking continuously to temper the eggs and avoid curdling.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any egg solids.
Divide the custard mixture equally among the caramel-lined ramekins.
Place the ramekins in the deep baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins to create a water bath.
Carefully place the baking dish in the preheated oven and bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the ramekins from the oven and let them cool to room temperature. Then transfer them to the refrigerator to chill for at least 2 hours or overnight.
To serve, run a knife around the edges of each ramekin to loosen the custard. Invert onto a plate, allowing the caramel to flow over the top.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 38.0 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 70 mg | 5% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 77 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
