Crème Caramel Latte
25 minutes plus 4 hours chilling
What to do:
First make the caramel by putting the sugar and water into a small non-stick pan. Heat slowly and stir gently with a metal spoon until the sugar has all dissolved.
Turn up the heat so that the syrup bubbles. Do not stir at this point. The bubbles will get larger and the syrup will start to become golden around the edges. Gently swirl the pan so that the syrup colours evenly but do not stir it. Keep a close eye as the colour darkens. When it has become a rich caramel colour throughout remove from the heat.
Pour the caramel into the bottom of four ramekins or small pudding moulds.
Heat the oven to 160C/140C fan and heat the Arctic Iced Coffee in a saucepan until it reaches a simmer.
While the coffee is warming, beat together the eggs and sugar in a bowl. Once the coffee is simmering, gradually whisk the egg mixture in. This creates your custard.
Pour the custard mixture through a sieve into a jug, then carefully divide between the ramekins. Put the ramekins into a roasting tin and pour boiling water around them until it reaches halfway up the ramekins.
Bake for 15-20 minutes until the custard is just set. Allow the custards to cool, then chill for at least 4 hours or ideally overnight.
When ready to serve, run a knife around the edge of the custard, place a plate over the ramekin and tip upside down. Give it a sharp tap and a shake and the creme caramel latte should dislodge. Carefully remove the ramekin.
Note: if you’re having trouble getting the creme caramel out of the ramekins, quickly dip the outside into hot water then invert onto the plate.