New Idea
TIP: Chocolate coated coffee beans are available from gourmet food shops and large department stores.
Ingredients
Method
Arrange a folded tea towel over the base of a roasting pan. Place a 20cm round cake pan on towel.
Dissolve coffee in 2 tbsp boiling water in a small heatproof bowl. Cool.
CARAMEL: Place sugar and ½ cup water in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Boil, without stirring, for 12 mins, or until bubbles subside and mixture turns golden brown. Quickly pour into cake pan to cover base. Stand until set.
Whisk eggs and sugar in a large heatproof bowl until pale. Heat cream, milk, liqueur and vanilla in a saucepan over medium heat until hot. Gradually whisk into egg mixture with coffee mixture. Strain over caramel in pan.
Pour enough boiling water into roasting pan to come halfway up side of cake pan.
Cook in a 160°C preheated oven for about 45-50 mins, or until just set (custard should still have a slight wobble). Remove. Place cake pan on a rack. Cool to room temperature. Refrigerate, covered, overnight.
Run a knife around inside of cake pan. Invert onto a deep serving plate. Serve with cream. Decorate with coffee beans (optional).
