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Je vous propose la classique crème renversée au caramel de notre enfance dans une version corsée qui ravira les amateurs de café ! Les crèmes sont composées de lait infusé au café, sucre, œufs, jaunes d’œufs recouvertes de caramel.
Ces petites crèmes pourront être accompagnées de petits gâteaux tels que des spéculoos ou sablés.
Pour 4 crèmes…
Préparation
Préchauffer le four à 160°C. Faire le caramel : porter à feu doux le sucre et l’eau jusqu’à obtention d’un joli caramel…le répartir aussitôt au fond des ramequins préalablement chauffés. Vous pourrez ainsi mieux répartir le caramel qui restera coulant avant de figer.
Porter le lait à ébullition, ajouter le café, remuer…laisser infuser quelques minutes puis passer au chinois. Fouetter les œufs, les jaunes et le sucre jusqu’à blanchiment puis incorporer le lait au café et l’extrait. Remuer vigoureusement.
Verser cette préparation dans les ramequins puis les disposer dans un grand plat à four. Ajouter de l’eau préalablement chauffée aux 2/3 des ramequins. Enfourner 30-35 min. La crème devra être juste prise mais ferme.
Réfrigérer au moins 3h. Pour démouler les crèmes, tremper le fond des ramequins dans de l’eau chaude pendant 1 min puis passer la lame d’un couteau tout autour de la paroi…poser une assiette dessus, retourner et laisser glisser les crèmes.
