Cappuccino Creams
- vegetable oil cooking spray
- 1 piece vanilla bean, split lengthwise
- 1 34 cups whipping cream
- 2 ounces white chocolate, finely chopped (such as Lindt or Bakers)
- 5 tablespoons sugar
- 4 large egg yolks
- 1 large egg
- 14 cup sour cream
- 4 teaspoons white rum
- 1 pinch salt
- 4 teaspoons espresso powder
- Preheat oven to 350.
- Spray six 3/4-cup ramekins or custard cups with nonstick spray.
- Place cups in 13 x 9 x 2-inch baking pan.
- Scrape seeds from vanilla bean into small saucepan; add bean.
- Mix in 1/2 cup cream and white chocolate.
- Stir over low heat just until smooth.
- Set aside.
- Whisk 1 1/4 cups cream, sugar, yolks, egg, sour cream, rum and salt in medium bowl until smooth.
- Strain white chocolate mixture into egg mixture and whisk to blend.
- Pour 1/4 cup custard mixture into each ramekins; reserve remaining custard.
- Pour enough hot water into baking pan to come halfway up sides of ramekins.
- Bake until custards set, about 30 minutes.
- Let stand 5 minutes.
- Add espresso to remaining custard mixture; stir until dissolved.
- Spoon espresso custard over white chocolate custards, dividing equally.
- Bake until custards set, about 30 minutes.
- Remove from water.
- Chill uncovered until cold, about 3 hours.
- (Can be made 1 day ahead.
- Cover; keep chilled).
- Cut around ramekin sides to loosen custards.
- Turn out onto plates.
vegetable oil cooking spray, vanilla bean, whipping cream, white chocolate, sugar, egg yolks, egg, sour cream, white rum, salt, espresso powder
Taken from www.food.com/recipe/cappuccino-creams-15624 (may not work)