Chilled Espresso Custard Recipes

COFFEE CUSTARD

Steps:

• Place a roasting pan 3/4 full of hot water in an oven heated to 300 degrees. Brush four 6-ounce custard cups with melted butter. Set aside. Combine the cream, milk, and espresso in a small saucepan over medium heat and bring almost to a simmer. Remove from heat and set aside.
• Whisk together egg yolks, whole egg, sugar, vanilla, and a pinch of salt in a medium bowl. Add a little of the hot milk mixture to the egg mixture, and whisk well. Add the remaining milk mixture, and whisk again to combine well. Strain mixture through a sieve. Pour into the custard cups, and place in water bath in the oven, making sure that the water comes 3/4 of the way up sides of cups. Bake until the custard is set, about 35 minutes.
• Remove from the oven and water bath. Cool for about 20 minutes. Loosen custards with a knife. Invert onto serving dishes; top with chocolate. Alternatively, refrigerate, and turn out when needed.

CHILLED ESPRESSO CUSTARD

Steps:

• Whisk the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended.
• Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet.
• Fill the skillet with water to 1/2" from the tops of the custard cups.
• Bring the water to a boil over high heat.
• Reduce the heat to low, cover, and simmer for 10 minutes.
• Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled.
• Garnish with the cinnamon and lemon twists.