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.
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.