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Preheat oven to 250. Combine egg yolks, sugar, vanilla, heavy cream and coffee grounds in a measuring cup. Pour into ramekin mold (ceramic coffee cups work fine too). Place in oven, center rack, for 50 minutes. Custard should wobble like thick liquid only in the very center when dish is poked. Refrigerate minimum one hour.
In a small saucepan over medium heat, add sugar, honey, lemon juice and water. Stir to combine. Let sit, undisturbed, for 15-20 minutes, or until the sugar has been bubbling for so long it is turning a rich caramel color. Kill the heat immediately once this happens.
Get custard out of fridge, slowly pour about 1 tbsp of caramelized sugar onto custard in a single pool, then roll the dish around, spreading the sugar crust as far as it will go. Repeat until the entire custard is covered in a thin layer of caramelized sugar. Let sit 5 mins to cool, serve with strawberries and good white wine.