Attention coffee lovers; don't miss this one! It's delicious!
Yield: 6 to 8
6 egg yolks
1/2 cup (100 gr.) sugar
2 1/2 cups (625cc.) hot milk
1 tablespoon instant coffee
In a medium bowl, combine the milk and the instant coffee until the coffee is completely dissolved. Let it sit until it is warm.
In a separate bowl, lightly beat the egg yolks with the sugar. Add the milk to the mixture.
Prepare caramel syrup by cooking sugar and water together on medium heat until become golden brown in color. Pour this caramel into the greased baking mold and spread over the whole base.
Pour the custard batter into this mold.
Bake on a double boiler (water should be cold) for 40 minutes in a 350 (180 C) degrees oven.
To check for readiness, insert the tip of a knife into the custard and if it comes out clean, it's ready.
Let it cool off until it reaches room temperature and then refrigerate it until very cold.
Unmold into serving plate.