Coffee Custard Dessert
creamy coffee desserts
Coffee Custard Dessert
Ingredients
- Unsalted butter to butter ramekin
- 1 cup heavy cream
- ½ cup milk
- 2 tablespoons instant espresso powder
- 3 large egg yolks
- 1 large whole egg
- ¼ cup sugar
- 1 teaspoon vanilla
- pinch of salt
- ¼ cup chocolate shavings – to garnish *optional
Instructions
- Mise en place ~ Gather ingredients
- Place a roasting pan in a 300° F. oven with hot water.
- The water should come up to about three-quarters of your ramekin – so measure before you get started.
- Brush 4 – 6 oz. ramekins with butter; set aside
- Combine milk, cream, espresso in a small pan.
- Bring almost to simmer – remove from heat – set aside.
- Separate 3 of the eggs – save the whites for another recipe like pavlova or meringues.
- Whisk together egg, yolks, sugar, and salt, and vanilla.
- Add a little of the milk to egg mixture whisking so not to curdle the eggs.
- Then add remaining milk mixture; mix again.
- Strain through a strainer to eliminate any egg that may have cooked.
- Bake until custard is set – approximately 35 minutes.
- Remove from oven and water bath; cool for 20 minutes.
- Use a knife to loosen around the edges.
- Turn out onto a dessert plate.
- Garnish with a little shaved chocolate for the chocolate lovers in your life.
Notes
Save your egg whites for meringues, or pavlova. Don’t try to make meringues on a rainy or humid day or you will set yourself up for failure.
3.2.1230
Sounds like a delightful way to get caffeine! Very yummy Ms. Lemon!
This looks so good! I love coffee desserts! 🙂
Have a great week!
~Liz
Thank you so much for stopping by. I think after lemon, anything coffee is my favorite. I hope you will try it.
What a lovely creamy dessert!I love custard in any form but it definitely is finicky. Half the time I end up with beautiful smooth creamy custard and the other half I end up with sweet scrambled eggs. Any hints in addition to straining?
If you like coffee flavor this is delicious. This is really silky and smooth. Bring the milk almost to simmer, then temper the eggs – that means just pour a small amount of the hot liquid into the eggs, whisking all the while, then a little more, and a little more until it is well blended. You do not cook it on top of the stove, but rather in the water bath. I use a fine strainer that I also use to dust powdered sugar, so it is pretty fine. I strained into a measuring cup, and then poured it into the ramekins. The straining also helps to keep the air bubbles from forming on top. The water bath keeps it from getting too hot so the custard does not get rubbery. I hope this was not too much info, but I do hope you will try it.
Gosh, this sounds wonderful! Thanks for the recipe. Take care, Linda
We are going to just love this awesome dessert! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
This looks magnificent.
Great to have you at Seasonal Sundays.
– The Tablescaper
Hi there! This is my 1st visit to your blog via The Tablescaper’s Seasonal Sundays. I love custard, and this looks like a great recipe to try it in a flavor I probably never would have considered on my own. Thank you for the tip regarding rinsing the pan with cold water before warming the milk in it. Would not have considered that, either. And you betcha…I always LOVE to serve custard in pretty cups. That’s half the fun!
Thank you for sharing, and have a wonderful weekend!
Thank you Alycia for visiting. I wish I could remember the name of the chef that I heard say that about rinsing the pot. It seems to work. I hope you will try it.
These look very good! Thanks for the tip about rinsing the pot in cold water – I did not know that!!
HOOOOLY COW…this looks luscious. Since I love coffee ANYthing, I know this is FOR ME.
Thanks so much for the recipe.
Over from the Table Scaper
Mmmmm… this is exactly the kind of dessert I love.
Oh Patricia, if I can get you to say Mmmm.. I have succeeded. You are such a great cook/baker.