Coffee Custard Dessert
- 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
- 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.
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.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/coffee-custard-dessert/
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