Coffee caramel pot de creme (hopjes)

A classic flavour of the Netherlands in an indulgent dessert

Author

Sharon Kompier

A happy home based food nerd

Prep Time: 00:20

Recipe Time: 01:30

Temperature : 162F / 72.2C

Ingredients

• 385g double cream
• 1 tin -397g caramel
• 2 tsp instant espresso powder
• 6 large egg yolks
• Large pinch of salt

Directions

1. In a pan warm the double cream, caramel and espresso powder until the caramel has melted (Don’t boil the cream)
2. In a bowl, whip the egg yolks and salt until pale and creamy
3. After allowing the cream to cool a little, put a small amount into the eggs, quickly mixing to cool and incorporate
4. Pour the egg mix into the cream lightly whipping as you go to incorporate the mix
5. Pour into imdividual jars and seal or seal into a bag
6. Once your water bath has reached the set temperature, put your bag or jars into the bath

Finishing Steps

1. 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