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1
Prepare 8 small custard cups: Spray the sides of each cup with vegetable spray.
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2
Prepare the caramel base: In each cup place a half tablespoon of brown sugar and half tablespoon of water.
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3
Microwave each one at a time at medium power until the sugar and water have thickened to a syrup that solidly coats the bottom of each cup.
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4
This will vary with each different make of oven - for me the auto defrost setting for 3 minutes is perfect.
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5
Do not microwave them so much that the sugar burns and begins to smoke - it will make the custard very bitter in taste.
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6
Set the cups aside on the kitchen counter to cool while you prepare the custard - you will know that they are perfect if you can tap the caramel and it is not soft but feels hard and brittle.
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7
Prepare the custard: In a bowl, beat together 3 eggs and egg yolk - set it aside.
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8
Place the coffee creamer, evaporated milk, sugar, flavouring extract and custard powder in a heavy based saucepan.
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9
Heat on medium heat until gently bubbling - do not boil vigorously.
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10
Remove from heat after simmering gently for 5 minutes then allow to cool to room temperature.
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11
Whisk in the eggs.
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12
Do not be tempted to add the eggs until the liquid has cooled down sufficiently or they will curdle.
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13
Pour the egg custard into the prepared custard cups and place them in a water bath (Bain Marie).
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14
I use a roasting pan - the water should reach halfway up the sides of the cups.
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15
Place in a 325 degree F preheated oven for 45 minutes.
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16
Custard will look solid but a little wobbly in the centre.
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17
Remove from the water bath and cool to room temperature then refrigerate.
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18
To unmold: run a knife around the custard and turn onto a dessert plate.
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19
Serve with a dollop of whipped cream.
