Coffee Custard


butter, melted, for custard cups
1 cup heavy cream
1/2 cup whole milk
2 tablespoons instant espresso powder
3 large egg yolks
1 large egg
1/4 cup sugar
1 teaspoon vanilla extract
1/4 cup dark chocolate shavings (about 1 ounce)


  1. Heat oven to 300°F.
  2. Place a roasting pan three-quarters full of hot water in the oven.
  3. Brush four 6-ounce custard cups with butter and set aside.
  4. Combine cream, milk, and espresso in a small saucepan and scald.
  5. Whisk together egg yolks, 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.
  6. Pour into the custard cups and place in water bath in oven, making sure that the water comes three-quarters of the way up sides of cups. Bake until the custard is set, about 35 minutes.
  7. Remove from oven and water bath and cool for about 20 minutes.
  8. Loosen custards with a knife and invert onto serving dishes, sprinkle with chocolate. Alternatively, refrigerate and turn out when needed.

Makes 4 servings.

Source: What to Have for Dinner