Espresso and vanilla combine perfectly in this rich and creamy classic. Here’s the recipe:
Ingredients
- 150 g caster sugar
- 3 medium free-range eggs, plus 3 yolks
- 120 g soft light brown sugar
- 1 vanilla pod, halved, seeds scraped
- 300 ml double cream
- 300 ml whole milk
- 1 tbsp espresso instant coffee powder
- 50 ml Kahlúa liqueur (optional)
- 2 large oranges, segmented, to serve (optional)
- You will need also need a 1.2 L-capacity loaf tin, lightly oiled
Instructions
1 Heat the oven to 130°C.
2 Put the caster sugar and 60 ml water in a saucepan and stir over a medium heat until the sugar dissolves. Increase the heat to high and boil for 8–10 min until the sugar turns a dark caramel colour. Carefully pour into the loaf tin and tilt to coat the bottom and sides. Put in a deep-sided roasting tin and set aside.
3 Whisk together the eggs, yolks and brown sugar in a large bowl.
4 Put the remaining ingredients, except the oranges, in a large saucepan. Bring to a simmer, then remove from the heat and whisk into the egg mixture.
5 Strain the custard through a sieve, discarding the vanilla pod, then pour into the loaf tin. Add boiling water to the roasting tin to come two-thirds up the sides of the loaf tin, then bake for 1 hr 20 min until set around the edges, with a wobble in the middle. Set aside to cool, then cover and chill for at least 4 hr or, ideally, overnight.
6 Run a knife around the edge of the tin to loosen, then invert onto a plate. Slice and serve with orange segments, if liked.
ALSO SEE:
Black liquorice and almond chocolate-chip giant cookies
Feature Image: Woman&Home SA July print issue
