Cappuccino Creams Recipe

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Type: Cappuccino Creams Free Cooking Recipe – Dessert

It’s alright!

Ingredients / Directions
Nonstick vegetable oil spray
1 3/4 cup(s)s whipping cream
2 ounces white chocolate
finely chopped
5 tbsp sugar
1 teaspoon vanilla or 1/8 teaspoon ground vanilla
4 egg yolks
1 egg
1/4 cup(s) sour cream
pinch of salt
4 teaspoon instant espresso powder Preheat oven to 350. Spray 6 3/4-cup(s) ramekins or custard cup(s)s with nonstick spray. Place cup(s)s in 13x9x2-inch baking pan.
Combine 1/2 cup(s) cream and white chocolate in small saucepan and stir over low heat until just smooth. Set aside. Whisk 1 1/4 cup(s)s cream
sugar
vanilla
yolks
egg
sour cream
and salt in medium bowl until smooth. Strain white chocolate mixture into egg mixture and whisk to blend. Pour 1/4 cup(s) custard mixture into each ramekin; reserve remaining custard. Pour enough hot water into baking pan to come halfway up side of ramekins. Bake until custard set
about 30 minutes. Let stand 5 minutes.
Add espresso to remaining custard mixture; stir until dissolved. Carefully spoon espresso custard over white chocolate custards. Bake until custards set
about 30 minutes. Remove from water and chill
uncovered
until cold. Invert ramekins onto plate to serve.

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