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Coffee Toffee

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Coffee Toffee

Coffee Toffee

You can never have too many beverage recipes, so give Coffee Toffee a try. This recipe serves 6. One portion of this dish contains around 3g of protein, 13g of fat, and a total of 294 calories. If you have percent milk, fine-quality bittersweet chocolate, instant-coffee granules, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours and 50 minutes.

Instructions

1
Special equipment: A 7-inch springform pan or an 8 to 9-inch pie plate
Equipment you will use
Springform PanSpringform Pan
2
Make Crust: Cook sugar in a dry small nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.
Ingredients you will need
CaramelCaramel
CrustCrust
SugarSugar
Equipment you will use
Frying PanFrying Pan
3
Remove pan from heat, then immediately stir in cereal and quickly transfer to springform pan, spreading evenly over bottom and smoothing top with back of a small spoon. (If using pie plate, press crust up side of plate slightly.)
Ingredients you will need
CerealCereal
CrustCrust
Equipment you will use
Springform PanSpringform Pan
4
Sprinkle chopped chocolate evenly over warm crust to melt, then spread melted chocolate with back of spoon to cover crust. Cool until chocolate is hardened.
Ingredients you will need
ChocolateChocolate
CrustCrust
5
Make Filling: Dissolve instant coffee in 2 tablespoons milk in a small bowl, then stir in gelatin and let stand.
Ingredients you will need
Instant CoffeeInstant Coffee
GelatinGelatin
MilkMilk
Equipment you will use
BowlBowl
6
Whisk together cornstarch and remaining 1 cup milk in a 1 1/2 to 2-quart heavy saucepan and bring to a simmer over low heat, stirring constantly (this will take about 15 minutes; 1 percent milk curdles easily if heated too quickly). Continue to simmer, stirring, 2 minutes.
Ingredients you will need
MilkMilk
Corn StarchCorn Starch
Equipment you will use
Sauce PanSauce Pan
WhiskWhisk
7
Remove from heat, then add gelatin mixture, chocolate, brown sugar, and rum, whisking until smooth, about 1 minute.
Ingredients you will need
Brown SugarBrown Sugar
ChocolateChocolate
GelatinGelatin
RumRum
Equipment you will use
WhiskWhisk
8
Transfer mixture to a metal bowl set in a larger bowl of ice and cold water. Cool filling, whisking constantly (so gelatin doesn't set unevenly), just to room temperature, 3 to 5 minutes, then pour over crust in pan. Chill, covered, until set, about 3 hours.
Ingredients you will need
GelatinGelatin
CrustCrust
WaterWater
IceIce
Equipment you will use
WhiskWhisk
BowlBowl
Frying PanFrying Pan
9
Make topping: Beat cream with brown sugar using an electric mixer until it just holds stiff peaks. Dissolve instant coffee in rum and fold into cream.
Ingredients you will need
Instant CoffeeInstant Coffee
Brown SugarBrown Sugar
CreamCream
RumRum
Equipment you will use
Hand MixerHand Mixer
10
Spread evenly over chilled custard, then run a thin sharp knife around edge of "pie" and remove side of pan.
Ingredients you will need
CustardCustard
SpreadSpread
Equipment you will use
KnifeKnife
Frying PanFrying Pan
11
Garnish with chocolate shavings.
Ingredients you will need
Chocolate ShavingsChocolate Shavings
DifficultyExpert
Ready In3 hrs, 50 m.
Servings6
Health Score1
Dish TypesSide Dish
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