Coffee crème caramel with espresso and Frangelico syrup

Name: Coffee crème caramel with espresso and Frangelico syrup
Ingredients: 50g caster sugar; 2 medium free-range eggs, plus 2 egg yolks; 200ml whole milk; 2 tbsp light muscovado sugar; 2 tsp https://www.campcoffeeclub.co.uk/?utm_source=website&utm_medium=coffeerecipe&utm_id=delicious#/Camp Chicory & Coffee Essence; ½ tsp vanilla bean paste (we like Nielsen-Massey); For the espresso and Frangelico syrup; 2 tsp https://www.campcoffeeclub.co.uk/?utm_source=website&utm_medium=coffeerecipe&utm_id=delicious#/Camp Chicory & Coffee Essence, dissolved in 100ml boiling water; 45g light muscovado sugar; 2 tbsp Frangelico or similar hazelnut liqueur; You will also need; 2 x 175ml individual ovenproof pudding basins, dariole moulds or ramekins

www.deliciousmagazine.co.uk

This coffee crème caramel with a decadent boozy syrup is a smooth, elegant, adults-only twist on a classic dessert.

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Ingredients

50g caster sugar
2 medium free-range eggs, plus 2 egg yolks
200ml whole milk
2 tbsp light muscovado sugar
2 tsp https://www.campcoffeeclub.co.uk/?utm_source=website&utm_medium=coffeerecipe&utm_id=delicious#/Camp Chicory & Coffee Essence
½ tsp vanilla bean paste (we like Nielsen-Massey)
For the espresso and Frangelico syrup
2 tsp https://www.campcoffeeclub.co.uk/?utm_source=website&utm_medium=coffeerecipe&utm_id=delicious#/Camp Chicory & Coffee Essence, dissolved in 100ml boiling water
45g light muscovado sugar
2 tbsp Frangelico or similar hazelnut liqueur
You will also need
2 x 175ml individual ovenproof pudding basins, dariole moulds or ramekins