Preheat oven to 275°.
Pour coffee liqueur and vanilla into a medium sized bowl. Add espresso powder and whisk until dissolved. Stir in cream.
In a medium bowl, briskly whisk the egg yolks until pale in color, about 2 minutes. Add 1/4 cup brown sugar and cinnamon, and whisk until sugar dissolves. Gently whisk in the cream mixture, just until combined.
Place 4-6 small oven safe ramekins in a baking pan with high sides. Divide the cappuccino custard mixture evenly between the cups, allowing at least ¼’’ of head space for the sugar topping. Pour warm water into the pan around the ramekins to come halfway up the sides of the mixture in the cup not the cup itself. Bake in the oven for 60 to 65 minutes, or until center of each custard still jiggles just slightly. You may find it takes 90 minutes. Check it after 60 to see if it is still liquid. If so give it a bit more time. It will look thin when ready to pull but should not look as thin as what you poured in there. Remove from the oven and lift the cups from the hot water. Let cool for about 20 minutes on the counter, then refrigerate for at least 2 hours or up to 2 days.
When ready to serve, place the cups on a baking sheet. Evenly sprinkle 1 teaspoon Swerve granulated sugar over each custard. With a hand-held torch, caramelize the sugar until it is browned evenly. Serve with a small dollop of freshly whipped cream.
Total carbs for this dish 6! So depending on how many ramekins you are using this could be a total of 1-1.5 carbs per dessert!!!
Nutrition info from: https://www.verywellfit.com
0 servings
Ingredients
Directions
Preheat oven to 275°.
Pour coffee liqueur and vanilla into a medium sized bowl. Add espresso powder and whisk until dissolved. Stir in cream.
In a medium bowl, briskly whisk the egg yolks until pale in color, about 2 minutes. Add 1/4 cup brown sugar and cinnamon, and whisk until sugar dissolves. Gently whisk in the cream mixture, just until combined.
Place 4-6 small oven safe ramekins in a baking pan with high sides. Divide the cappuccino custard mixture evenly between the cups, allowing at least ¼’’ of head space for the sugar topping. Pour warm water into the pan around the ramekins to come halfway up the sides of the mixture in the cup not the cup itself. Bake in the oven for 60 to 65 minutes, or until center of each custard still jiggles just slightly. You may find it takes 90 minutes. Check it after 60 to see if it is still liquid. If so give it a bit more time. It will look thin when ready to pull but should not look as thin as what you poured in there. Remove from the oven and lift the cups from the hot water. Let cool for about 20 minutes on the counter, then refrigerate for at least 2 hours or up to 2 days.
When ready to serve, place the cups on a baking sheet. Evenly sprinkle 1 teaspoon Swerve granulated sugar over each custard. With a hand-held torch, caramelize the sugar until it is browned evenly. Serve with a small dollop of freshly whipped cream.
Total carbs for this dish 6! So depending on how many ramekins you are using this could be a total of 1-1.5 carbs per dessert!!!
Notes
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