Caramels with Java and Bay Leaf

Really like caramel and coffee?  I know I do.  I found this fantastic formula that will be perfect for your holiday events.  Its Java and Bay Foliage Caramels.  This formula serves 6 people, if you choose to share it.  After your first bite you might decide that they close relatives an create due with pie and cake and keep them all for yourself!  Here is how you create them.
Caramel: 100g caster glucose 1 tbsp whisky fresh bay leaf Custard: 300ml soy dairy products 150ml lotion ¼ cup espresso coffee 3 free-range egg, gently beaten 55g caster glucose 1 tsp vanilla flavor paste For the caramel, position glucose in a pot and add 1 tablespoon of the water, warm to a light fantastic caramel.
Mix in the whisky and bay leaf and warm to an in-depth fantastic colour, eliminate the bay leaf and add the caramel into metal dariole fits, falling around to coat the edges. Steam your pot. For the custard, scald the soy dairy products and lotion in a pot, add the coffee and eliminate from the warm.
Mix the egg, glucose and vanilla flavor together gently, then whisk in the dairy products mixture and add into the fits.
Put into an in-depth plate and add steaming the water midway up the edges of the fits. Prepare in a pre-heated 160C oven for 40 minutes. Chill until chilled. Serve with cooked peach masks or pears and lotion.
I know your friends and close relatives will enjoy them.
  They are delicious!