2 tablespoons sugar
1 tablespoon water
1 1/2 cups milk
2 tablespoons granulated sugar
1 tablespoon instant espresso
1 additional egg white
1. Preheat the oven to 350 degrees F.
2. In a 2 cup ceramic or metal casserole that can be used over direct heat, combine the sugar and water and cook over medium heat until caramelized, about 4-5 minutes. Set aside.
3. In a saucepan, combine the milk, sugar and espresso. Warm the mixture just enough to melt the instant coffee. Whisk in the whole egg and the egg white. Pour the mixture though a strainer over the caramel.
4. Set the casserole dish in a lager pan, and surround it with warm tap water. Bake at 350 degrees F for 50-60 minutes, until set, checking from time to time to make sure that the water does not boil. If it does, add a few ice cubes.
5. Cool for at least 4 hours and then unmold to serve.
Jacques Pepin uses fewer eggs than traditional creme caramel to make this light dessert. It is easier to cook the caramel in the same dish you will be baking the dessert in. If the caramel continues to cook after it is removed form the heat, dip the bottom of the dish in cold water to stop the cooking.