Ingredients:
2 cups half-and-half
3/4 cup vanilla flavored ground coffee
1/4 cup milk
1 cup sugar
1 pinch salt
5 eggs
water
caramel sundae syrup
Directions:
Boil coffee grounds in 1 1/2 cups of water.
remove from heat and let sit for 10 minutes.
Bring milk and half& half to a heat where whisps of steam is just rising from the top.
Strain coffee liquid through a coffee filter into a cup and then add 3/4 of a cup to the milk mixture and heat through.
In a separate bowl whisk together eggs, sugar, and salt.
Slowly add milk mixture to the bowl with the eggs, while whisking steadily.
Pour 1 tbsp of caramel into 6 buttered 6 oz.
ramekins, then pour mixture into the ramekins, and put into a large high-walled pan.
fill pan with water and bake at 325 for 1 hour, then increase heat to 375 for an additional 20 minutes.
Remove ramekins from oven and pan and refrigerate for at least 4 hours.
Use a flexible knife to remove from ramekins and flip over onto small plates for serving.
Servings: Serve
Time preparation: 30 min.
Time total: 150 min.