Cafe Con Leche Custard Cups Recipes

CAFE CON LECHE

Steps:

• Fill the bottom portion of the 3 cup espresso pot with water, to just below the valve. (If using a 6 cup pot, double the ingredients.) Place the filter into the pot and scoop 1 tablespoon of espresso into the pot. Screw the top half of the espresso make onto the bottom half and then place the filled pot onto a stove burner. Place it with the handle facing off the side of the burner, so that it doesn't get too hot. (You will still need a hot pad!)
• Set the burner to medium (medium high on my current stove, but I used medium on my other stove). Within about 10 minutes, the espresso will have pushed through the filter and filled the top of the pot. Remove it from the heat as soon as the pot is full, do not let the espresso boil or it will burn.
• While the espresso is heating, place the sugar in a large cup or divide it between two small cups. Pour the milk into a large 2 cup measuring cup and warm it for about 90 seconds in the microwave. Or if you are using the stovetop to scald the milk, start it on low when you start the espresso.
• When the espresso is finished, pour it over the sugar and stir for a few moments to dissolve the sugar. Froth the milk until it has doubled in size and then pour the foamy milk over the coffee. Stir to combine. Serve hot and Enjoy!

CAFE CON LECHE FLAN

Steps:

• Heat oven to 350; place 8 (6 ounce) custard cups or ramekins in a large baking dish.
• Place sugar, water, and corn syrup in a heavy medium saucepan. Heat over a medium to medium-high heat, swirling saucepan to let sugar dissolve evenly. Continue to cook, without stirring, until the sugar turns a deep caramel in color.
• Immediately remove from heat; pour hot caramel into bottoms of custard cups/ramekins.
• place eggs and egg yolks in a large bowl; beat at medium speed until smooth.
• Add milk, sweetened condensed milk, espresso powder, and cinnamon; beat until throughly blended. Pour evenly into the custard ups/ramekins.
• Add enough hot water into the baking dish to come halfway up the sides of the ramekins (water bath); cover with foil.
• Bake for 30-35 minutes or until custards are set but still quiverly like gelatine.
• Remove from oven; place on wire racks to cool to room temperature. Refrigerate until cold, preferably overnight. (Flan can be made up to 2 days in advance).
• To serve: run a knife with a thin blade around the edges to loosen custard from teh sides of the cup. INvert onto serving plates, shaking slightly to release custard and caramel.

CAFE CON LECHE CUSTARD CUPS

Steps:

• Combine flour and salt in a 2 quart heavy non-aluminum saucepan. Whisk in reduced-fat milk and next 3 ingredients, whisking until smooth.
• Cook over medium heat, whisking constantly, 10-12 minutes or until thickened. Remove from heat. Stir in vanilla.
• Fill a large bowl with ice; place pan in ice, and whisk custard occasionally until completely cooled (about 30 minutes).
• Spoon 1/2 cup custard into each of 8 (5 oz.) cups or glasses. Top each with 1-2 tablespoons whipped topping, filling completely. Scrape top with a knife to level whipped topping. Garnish with shaved chocolate, chopped chocolate-covered expresso beans, or shortbread cookies.
• To make ahead, pour cooled custard into a gallon-size zip lock bag, gently pressing out excess air. Seal bag and chill up to 24 hours. To serve, snip off a corner of bag and pipe into serving cups.