If you tried the Espresso Crème Brûlée and loved it, but can’t abide the astronomical number of calories contained in the smallest spoonful, try this coffee flavored crème caramel, similar in appearance to the Crème Brûlée but incorporating only a fraction of the calories.

Caramel:
¼ cup sugar
3 tablespoons water

Custard:
½ cup sugar
⅛ teaspoon salt
1 cup skim milk
2 tablespoons fine brandy
½ teaspoon vanilla extract
2 eggs
3 egg yolks
1 cup strong black coffee

To make caramel, place 1/4 cup sugar and 3 tablespoons water in small saucepan and bring to boil. Keep boiling until syrup turns deep honey color: remove from heat and pour into 4-cup charlotte mold or individual custard cups. Roll mold or cups around to coat bottoms and sides with as much caramel as possible before caramel hardens. Cool and lightly oil inside of mold not coated in caramel.

Preheat oven to 325 F. Mix sugar, salt, milk, brandy, and vanilla in saucepan and bring to slow boil. Remove from heat and set aside. Beat eggs and egg yolks together. Add milk slowly, then add coffee, stirring thoroughly. Let stand 5 minutes. Skim off foam. Pour into prepared mold or custard cups. Place in baking dish and fill baking dish with boiling water ½ way up side of mold or cups. Bake 35-40 minutes or until center has set. Remove and chill. Unmold just before serving.

Yield: 6-8 servings.

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Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.