Even before the recent coffee-caramel craze, I was proudly baking up these custards because they bring together two of my favourite flavors. Although I’d love to take responsibility for starting the trend, the only thing I can say with certainty is that I’m unabashedly crazy for the combination. For best results, use very strong espresso because you want to make sure that the coffee flavor is bold enough to stand up to the deep, dark caramel. I think the custards are best served chilled, like some of those barista drinks.
Cooks' Note
Before preparing this recipe, see Caramelization Guidelines, page 265.
