Chilled Espresso Custard Recipes

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COFFEE CUSTARDS



Coffee Custards image

A creamy baked custard with a coffee kick. These must be chilled for atleast 3 hours before serving.

Provided by evelynathens

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup sugar
1/2 ounce semisweet chocolate, chopped fine
5 large egg yolks
1 large egg
2 cups milk
2 tablespoons instant espresso powder
1 teaspoon vanilla extract
whipped cream

Steps:

  • In a small skillet, cook ¼ cup of the sugar over moderate heat, stirring with a fork, until it is melted and golden caramel in colour.
  • Add ¼ cup water carefully (pour it into the side of the skillet) and simmer the mixture, stirring, until the caramel is dissolved.
  • Remove from heat and stir in chocolate until it is melted.
  • Preheat oven to 300 degrees F.
  • Scald the milk.
  • In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and add the chocolate mixture, whisking.
  • Whisk in the scalded milk in a stream.
  • Add the espresso powder, vanilla and a pinch of salt.
  • Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
  • Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
  • Cover pan tightly with foil.
  • Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
  • Let them cool completely, uncovered.
  • Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled).
  • Garnish each custard with a rosette of whipped cream.

Nutrition Facts : Calories 190.6, Fat 8.8, SaturatedFat 4.2, Cholesterol 196.1, Sodium 59.7, Carbohydrate 22.2, Fiber 0.4, Sugar 16.9, Protein 6.4

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