Coffee caramel pot de creme (hopjes)

Ingredients for 4

• 385g double cream

• 1 tin -397g caramel

• 2 tsp instant espresso powder

• 6 large egg yolks

• Large pinch of salt

Directions

• Step 1

  In a pan warm the double cream, caramel and espresso powder until the caramel has melted (Don’t boil the cream)

• Step 2

  In a bowl, whip the egg yolks and salt until pale and creamy

• Step 3

  After allowing the cream to cool a little, put a small amount into the eggs, quickly mixing to cool and incorporate

• Step 4

  Pour the egg mix into the cream lightly whipping as you go to incorporate the mix

• Step 5

  Pour into imdividual jars and seal or seal into a bag

• Step 6

  Once your water bath has reached the set temperature, put your bag or jars into the bath

• Finishing Steps

• Step 0

  Once cooked, chill overnight or for at least 4 hours. If cooked in a bag, put into your finishing dishes prior to chilling Serve with whipped cream and crushed spice biscuits

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