CREAMY COFFEE BAKE

Preparation Method :

• Preheat the oven to 300°F.
• In a small saucepan, combine the sugar and water and cook over low heat until the sugar melts and turns a caramel color.
• Pour the caramel into a ceramic baking dish with high sides. Turn the dish from side to side to coat the sides and bottom with the caramel. Set aside.
• Combine the egg yolks, coffee, corn starch, and sugar in a bowl and whisk until smooth and blended.
• Add the cream and mix well.
• Pour the mixture into the caramel-coated baking dish.
• Place the dish into a larger baking dish and pour approximately 2 cups of water into the larger dish, so that the water reaches up the sides of the smaller dish at least 1 inch.
• Bake for 50 minutes.
• Remove from the oven and set aside to cool to room temperature.
• Refrigerate the baked cream overnight (or store for up to 2 days in the refrigerator).
• To serve, run a sharp knife around the sides of the dish to release the cream. Place a large plate on top of the dish and flip over the dish and plate. It may be necessary to tap the dish a few times to release the cream.
• Serve generous slices and spoon some of the caramel cream that remains in the dish on top of each serving.
• Serve immediately.