Cinnamon Espresso Cup Custard Dorie Greenspan
Indulge in the luscious flavors of this Cinnamon Espresso Cup Custard, inspired by the artistry of Dorie Greenspan. This creamy, decadent dessert perfectly balances the warmth of ground cinnamon with the robust richness of espresso, creating an irresistible treat for coffee lovers and custard enthusiasts alike. Made with a silky blend of whole milk, heavy cream, and tempered eggs, this recipe ensures a luxuriously smooth texture, enhanced by a gentle baking technique using a water bath for even cooking. Ready in just over an hour, these individual custards are ideal for an elegant dinner party dessert or a comforting sweet treat. Serve them chilled and add a finishing touch of whipped cream or a sprinkle of cinnamon for a presentation as exquisite as the flavor. Perfect for those seeking refined and easy-to-make baked custard desserts!
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.333 cup Granulated sugar
- 2 teaspoons Instant espresso powder
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 4 Large eggs
- 2 Egg yolks
Instructions
Preheat your oven to 325°F (163°C). Place six 6-ounce (180ml) ramekins or cups into a large baking dish or roasting pan.
In a medium saucepan, combine the whole milk, heavy cream, cinnamon, and espresso powder. Stir gently and heat over medium-low heat until the mixture is warm and the espresso powder has dissolved, about 3 to 5 minutes. Do not let it boil.
In a large mixing bowl, whisk together the sugar, eggs, egg yolks, and vanilla extract until smooth and slightly frothy.
Slowly pour the warm milk mixture into the egg mixture while continuously whisking. This will temper the eggs and prevent them from curdling.
Strain the custard mixture through a fine-mesh sieve into a clean bowl or large measuring cup to remove any lumps.
Divide the strained custard mixture evenly among the six ramekins or cups.
Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins to create a water bath. This ensures gentle, even cooking.
Carefully transfer the pan to the oven and bake for 40 to 45 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Remove the roasting pan from the oven and allow the ramekins to cool in the water bath for 15 minutes. Then, transfer the ramekins to a wire rack to cool completely.
Chill the custards in the refrigerator for at least 2 hours before serving. They can also be made a day ahead for convenience.
Serve the custards chilled or at room temperature. Optionally, garnish with a dusting of cinnamon or a dollop of whipped cream.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1412 mg | 471% | |
| Sodium | 561 mg | 24% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 90.8 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 10.3 mcg | 51% | |
| Calcium | 772 mg | 59% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1132 mg | 24% | |
*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.
