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1
Preheat oven to 325deg.F
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2
In a small saucepan add 1 cup heavy cream, 2 tbsp Kahlua, 1 tsp instant coffee, 1tsp vanilla. Simmer over medium heat stirring until incorporated. Stir well and do not scald. Remove from heat and set aside.
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3
In a separate bowl add 1/3 cup granulated sugar and 8 egg yolks. Whisk together until well blended
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4
In a medium saucepan add 2/3 cup sugar with 1/2 cup water. Heat until sugar dissolves. Increase heat to medium-high and bring to boil. Boil, stirring occasionally until the syrup thickens and turns a deep amber colour. (approx. 10 mins)
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5
Lower heat and carefully add remaining 1 cup heavy cream. Continue stirring until mixture becomes a smooth caramel cream.
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6
Remove from heat and stir in 2 cups 10%cream (Half&Half)
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7
Continue to stir, adding in Coffee cream mixture from small saucepan.
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8
Gradually add this tempered cream mixture to the bowl with the egg yolk mixture. Stir gently while adding warm liquid to incorporate well without creating bubbles/foam.
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9
Divide and transfer mixture to eight ramekins or small custard dishes. Fill each dish 2/3 full leaving room to finish.
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10
Arrange ramekins in roasting pan and create a bath (fill pan with water until half way up the sides of the ramekins)
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11
Bake in oven for 60-70 mins. until custard seems a little set or underdone.
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12
Transfer immediately to fridge to chill. Chill uncovered 2 hours to overnight.
