Chilled Espresso Custard
Indulge in the rich and velvety elegance of Chilled Espresso Custard, a dessert that seamlessly blends the bold flavor of espresso with the creamy decadence of a classic custard. This sophisticated treat combines whole milk, heavy cream, and freshly brewed espresso to create a luscious, silky-smooth base, enhanced by the warmth of vanilla and a hint of salt for balance. Perfectly thickened with egg yolks and a touch of cornstarch, this custard offers a luxurious texture that’s further refined by straining for ultimate silkiness. After a thorough chilling, the custard is ready to be enjoyed on its own or adorned with whipped cream, chocolate shavings, or a sprinkle of ground espresso for added flair. Ready in just 35 minutes of active time, this impressive dessert is ideal for dinner parties or simply elevating your coffee cravings. Get ready to savor the harmony of creamy sweetness and robust coffee in every spoonful!
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Recipe Information
Ingredients
- 500 ml whole milk
- 250 ml heavy cream
- 120 ml espresso
- 6 egg yolks
- 100 g granulated sugar
- 1 tsp vanilla extract
- 0.25 tsp salt
- 1 tbsp cornstarch
Instructions
In a medium saucepan, combine the whole milk and heavy cream. Heat gently over medium heat until small bubbles form around the edges, but do not let it come to a boil. Remove from heat.
Prepare the espresso and let it cool slightly. Set it aside.
In a large mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, salt, and cornstarch until smooth and pale in color.
Slowly pour the warm milk and cream mixture into the egg yolk mixture in a thin stream, whisking constantly to temper the eggs and prevent them from curdling.
Once fully combined, transfer the mixture back to the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (approximately 5-7 minutes). Do not let it boil.
Remove the saucepan from the heat and stir in the cooled espresso until evenly blended.
Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits and ensure a silky texture.
Cover the custard with plastic wrap directly on the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 4 hours or until fully chilled.
Once chilled, give the custard a gentle stir to ensure smoothness and divide it evenly among serving dishes. Serve as is or garnish with whipped cream, chocolate shavings, or a sprinkle of ground espresso.
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1419 mg | 473% | |
| Sodium | 918 mg | 40% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 125.9 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 772 mg | 59% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
