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
  1. Mise en place ~ Gather ingredients
  2. Place a roasting pan in a 300° F. oven with hot water.
  3. The water should come up to about three-quarters of your ramekin – so measure before you get started.
  4. Brush 4 – 6 oz. ramekins with butter; set aside
  5. Combine milk, cream, espresso in a small pan.
  6. Bring almost to simmer – remove from heat – set aside.
  7. Separate 3 of the eggs – save the whites for another recipe like pavlova or meringues.
  8. Whisk together egg, yolks, sugar, and salt, and vanilla.
  9. Add a little of the milk to egg mixture whisking so not to curdle the eggs.
  10. Then add remaining milk mixture; mix again.
  11. Strain through a strainer to eliminate any egg that may have cooked.
  12. Bake until custard is set – approximately 35 minutes.
  13. Remove from oven and water bath; cool for 20 minutes.
  14. Use a knife to loosen around the edges.
  15. Turn out onto a dessert plate.
  16. 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.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/coffee-custard-dessert/