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Java Juice is coffee juice! It's "instant coffee" that's way better than those powders or crystals you're used to, and it comes in convenient packets instead of a jar. It's 100% premium coffee extract, straight from the bean--without any additives, preservatives, or artificial anythings. All you do is pour the extract into a cup of hot (or cold) water and presto! You hardly need to stir. Perfect! Gourmet coffee on-the-go! One quick cup of portable joe!
How Do I Make Coffee with Java Juice?
Pour your heated water into a cup, travel mug or thermos. Add contents of Java Juice packet and stir. If you like cream, soy milk or sweetener, add it. Seven packets of Java Juice in 1/2 gallon of hot water will make 12 strong cups. Perfect for meetings, outdoor adventures, and dinner parties or stay-at-home convenience.
When do I use Java Juice coffee extract?
When you don't have time to do the whole-bean thing
(like during an ultra-marathon!).
When you can't brew with your usual coffee maker.
When you need good coffee, right now.
Preheat oven to 350 degrees
Place oven rack in the center position
Ingredients:
3/4 cup sugar
1 can (14 oz.) condensed milk (1 1/4 cups)
5 large eggs
1 packet of Java Juice Extract
1 teaspoon pure vanilla extract
1/4 teaspoon salt
In a small, heavy saucepan cook the sugar over moderate heat until it begins to melt. Keep cooking and stir occasionally with a fork until sugar completely melts into a golden caramel color. Immediately pour into a 9" round ceramic dish or glass baking dish. Tilt to coat the bottom, using caution as the dish will be hot. Cool for 10-15 minutes.
To make the custard blend the condensed milk, eggs, Java Juice, vanilla and salt in a blender until smooth.
Pour the custard through a fine mesh sieve over the caramel coated dish
Transfer the dish into a 17 x 11" roasting pan lined with a kitchen towel.
Cover the dish loosely with foil then pour enough boiling water into the roasting pan to reach 1" up the side of the dish.
Bake until custard is set but still wobbly at the center when gently shaken, and a knife inserted in the center comes out clean (1 to 1 1/4 hours). Transfer the dish to a rack to cool completely (at least 40 minutes). Chill, covered, in the refrigerator.
To unfold flan - run a knife around the edges of the glass dish. Invert a large dish with lip on top of the flan. While holding the dish and pan tightly together quickly invert and turn the flan onto the platter.
