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Sweet Basil Tiramisu Custard
3/4 C. butter
3/4 C. brown sugar
12 oz. evaporated milk
14 oz. sweetened condensed milk
8 oz. mascarpone cheese
5 large eggs
4 oz. brewed espresso
5 oz. Kamora or other coffee liqueur
1 t. vanilla extract
1/4 C. butter
3 T. sugar
1 oz. espresso
2 oz. Kamora or other coffee liqueur
12 whole coffee beans
Preheat oven to 350°F.
Heat 1/2 stick of butter in saucepan until melted and add brown sugar. Stir constantly over medium-low heat until sugar is dissolved and caramelized. Quickly pour into bottom of 2-quart casserole dish or individual cups.
Place 1 stick of butter, evaporated milk, condensed milk, cheese, eggs, 3 oz. espresso and 3 oz. coffee liqueur in blender and blend until smooth. Pour mixture over caramelized sugar. Place dish in a 13 x 9-inch pan and fill pan with 1 inch of warm water. Bake for 80-90 minutes. Perform toothpick test. Let cool to room temperature and refrigerate several hours.
For sauce, melt 1/4 cup butter and add sugar as above. Add 1 oz. espresso, 2 oz. coffee liqueur and 12 whole coffee beans. Bring to boil and remove from heat. Let stand to thicken.
To serve, cut custard around rim and invert onto dish. Pour sauce over custard and garnish with whipped cream, coffee beans and powdered sugar.
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