Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C. Grease eight ⅔-cup (160ml) ramekins. Line the base of a roasting pan with a clean tea towel, folding to fit.
Step 2
Place caster sugar in a medium saucepan with ¼ cup (60ml) water. Stir over low heat, without boiling, until the sugar dissolves. Bring to the boil. Cook, without stirring, brushing the side of the pan with a wet pastry brush occasionally, for 7 mins or until the mixture is deep golden. Set aside for 2 mins to let the bubbles subside. Divide among prepared ramekins, tilting the ramekins to coat bases and 1cm up the sides. Set aside until completely cool and set. Place in the prepared roasting pan.
Step 3
Combine the hot water and coffee in a medium saucepan. Stir until the coffee dissolves. Add the milk, cream, chocolate and brown sugar to the pan. Place over low heat. Cook, stirring, for 3-5 mins or until the chocolate melts. Transfer to a heatproof bowl. Whisk until smooth. Set aside for 5 mins to cool. Add the egg and vanilla. Whisk until smooth. Strain mixture through a fine sieve into a jug. Divide evenly among the ramekins in the pan.
Step 4
Carefully pour enough boiling water into the pan to come halfway up the sides of the ramekins. Bake for 30-35 mins or until edges are set and centres wobble when tapped. Carefully remove ramekins from the pan. Set aside to cool completely. Cover the ramekins and place in the fridge for 6 hours or overnight to chill.
Step 5
Run a small knife around the inside of each ramekin. Invert onto serving plates. Serve immediately.
Preheat oven to 150°C. Grease eight ⅔-cup (160ml) ramekins. Line the base ofaroasting pan with a clean tea towel, foldingto fit.
Place caster sugar in a medium saucepan with ¼ cup (60ml) water. Stir over low heat, without boiling, until the sugar dissolves. Bring to the boil. Cook, without stirring, brushing the side of the pan with awet pastry brush occasionally, for 7mins or until the mixture is deep golden. Set aside for 2mins to let the bubbles subside. Divide among prepared ramekins, tilting the ramekins to coat bases and 1cm up the sides. Setaside until completely cool and set. Placein the prepared roasting pan.
Combine the hot water and coffee in amedium saucepan. Stir until the coffee dissolves. Add the milk, cream, chocolate and brown sugar to the pan. Place over low heat. Cook, stirring, for 3-5mins or until the chocolate melts. Transfer to a heatproof bowl. Whisk until smooth. Set aside for 5mins to cool. Add the egg and vanilla. Whisk until smooth. Strain mixture through a fine sieve into a jug. Divide evenlyamong the ramekins in the pan.
Prep time15 mins15 minutes, + cooling, 5 mins standing & 6 hours chilling time
+ cooling, 5 mins standing & 6 hours chilling time
Ingredients
1 cup (220g) caster sugar
1 tbs hot water
2 tsp instant coffee powder
1 1/2 cups (375ml) milk
1/2 cup (125ml) thickened cream
100g dark chocolate, chopped
1/3 cup (75g) brown sugar
4 Coles Australian Free Range Eggs, lightly whisked
1 tsp vanilla bean paste
Description
After a delicious dessert for a special occasion? This take on the classic French custard is flavoured with coffee and chocolate for a tasty twist.
Method
Step 1
Preheat oven to 150°C. Grease eight ⅔-cup (160ml) ramekins. Line the base of a roasting pan with a clean tea towel, folding to fit.
Step 2
Place caster sugar in a medium saucepan with ¼ cup (60ml) water. Stir over low heat, without boiling, until the sugar dissolves. Bring to the boil. Cook, without stirring, brushing the side of the pan with a wet pastry brush occasionally, for 7 mins or until the mixture is deep golden. Set aside for 2 mins to let the bubbles subside. Divide among prepared ramekins, tilting the ramekins to coat bases and 1cm up the sides. Set aside until completely cool and set. Place in the prepared roasting pan.
Step 3
Combine the hot water and coffee in a medium saucepan. Stir until the coffee dissolves. Add the milk, cream, chocolate and brown sugar to the pan. Place over low heat. Cook, stirring, for 3-5 mins or until the chocolate melts. Transfer to a heatproof bowl. Whisk until smooth. Set aside for 5 mins to cool. Add the egg and vanilla. Whisk until smooth. Strain mixture through a fine sieve into a jug. Divide evenly among the ramekins in the pan.
Step 4
Carefully pour enough boiling water into the pan to come halfway up the sides of the ramekins. Bake for 30-35 mins or until edges are set and centres wobble when tapped. Carefully remove ramekins from the pan. Set aside to cool completely. Cover the ramekins and place in the fridge for 6 hours or overnight to chill.
Step 5
Run a small knife around the inside of each ramekin. Invert onto serving plates. Serve immediately.
Preheat oven to 150°C. Grease eight ⅔-cup (160ml) ramekins. Line the base ofaroasting pan with a clean tea towel, foldingto fit.
Place caster sugar in a medium saucepan with ¼ cup (60ml) water. Stir over low heat, without boiling, until the sugar dissolves. Bring to the boil. Cook, without stirring, brushing the side of the pan with awet pastry brush occasionally, for 7mins or until the mixture is deep golden. Set aside for 2mins to let the bubbles subside. Divide among prepared ramekins, tilting the ramekins to coat bases and 1cm up the sides. Setaside until completely cool and set. Placein the prepared roasting pan.
Combine the hot water and coffee in amedium saucepan. Stir until the coffee dissolves. Add the milk, cream, chocolate and brown sugar to the pan. Place over low heat. Cook, stirring, for 3-5mins or until the chocolate melts. Transfer to a heatproof bowl. Whisk until smooth. Set aside for 5mins to cool. Add the egg and vanilla. Whisk until smooth. Strain mixture through a fine sieve into a jug. Divide evenlyamong the ramekins in the pan.
%2FCoffee-Meringue-Torte_480x288.jpg&w=750&q=90)
