January 11, 2013

Addicted to Coffee



It is January again, happy new year folks! I'm always excited in January about the new year, the new start, the new adventures. I'm full with hot ideas and plans that's for sure. 
What about you? Are you the same way fired up by the new start as I am? I couldn't wait to get back to the kitchen after the Christmas holidays at my parents. I love to spend this time of the year with family, but it is beyond words how good it is to be home again. Cooking feels a lot better, since I got a dishwasher as  a post-Xmas present, and you know just how much I love cooking. I was literally begging for it, although I was the one voting against it when we were rebuilding the kitchen a few years ago. I must have said about a thousand times to my hubby that he was right. It's a life(time)saver I must tell. 

The same way as the coffee in the mornings. I couldn't imagine starting my day without it at all. The smell of the ground coffee is overwhelming, I could sniff on it the whole day. I miss going to coffee houses with my friends. We visited our favorite place every single day back then. *sigh* I would be happy to see them once a month now. I'm getting sentimental again, I'm surely getting older. But let's get back to the coffee, shall we. I like it in almost anything, preferably in desserts. This is one of the easiest and most delicious way to turn the kick of the day into a sexy dessert. The recipe was published in The Spoon Winter issue. We just made a special Valentine's issue, featuring easy and catchy recipes from her to him and from him to her. Check out The Spoon Love volume here, it's really my favorite from all. 



Coffee flan 


Ingredients 
300ml heavy cream
1 Tbsp instant coffee
3 Egg yolks
4 Tbsp sugar
150g sugar for caramel

Preheat oven to 160C. Heat 150g sugar until it turns golden. Divide caramel among ramekins, coating bottoms evenly. Whisk remaining sugar and egg yolks in a bowl. Add instant coffee to the cream, and stir until dissolves. Place ramekins in a deep pan and divide custard among ramekins and cover each with foil. Pour hot water into roasting pan to reach a little more than halfway up sides of ramekins. Transfer pan to oven and cook for 40 minutes. Remove ramekins and let cool completely in the refrigerator. Dip the ramekin into hot water and turn it upside down on a plate. 


14 comments:

  1. I'm addicted to coffe too
    lovely pictures
    sabina

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    1. I knew there are others out there :)

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  2. beautiful shots and yes , Im addicted too.

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    1. Thanks Aleksandra, world is not going around without it

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  3. oh this has to happen in my kitchen sometime soon! I don't drink coffee on a regular basis but I love coffee flavored sweet treats.

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    1. Thanks, then use decaf coffee if you want a slightly milder taste and no caffein

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  4. This is exactly what I've been looking for as a treat for my coffee-tooth mom--thank you for sharing this, it looks delectable!

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    1. thanks :) Your mother will love it, if she is also a coffee addict, for sure

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  5. Wow! I am obsessed with these photographs. I love all of the bangles and chess boards -- so glamorous and moody! I wish I could take pictures like that. I am still in high school, but I share your love (and addiction) to coffee. We are in the midst of finals at the moment and I average at about 4 cups a day!

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    1. Thanks so much. I would suggest earl grey instead of coffee during the finals. It keeps you longer awake and focused according to my experience. Good luck

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  6. Vera,
    Love your "out of the box" interpretation of the mood for a coffee dessert. It is simply stunning! (This comes from a coffee non-drinker just so you know!)

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  7. I must have said about a thousand times to my best espresso machine for home hubby that he was right. It's a life(time)saver I must tell.

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  8. Love love the photos here Vera. How have you been! Need to catch up.

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    1. Nice to hear from you :) How is everything with your beautiful baby?

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