Coffee Cream Custard
Indulge in the silky decadence of Coffee Cream Custard, a dreamy dessert that marries the robust, aromatic essence of coffee with the creamy smoothness of classic custard. Made with a luscious blend of whole milk, heavy cream, and a hint of vanilla, this recipe delivers a balanced richness that's both comforting and refined. The custard is gently baked in a water bath, ensuring a perfectly smooth texture, while instant coffee powder infuses each spoonful with a bold, caffeinated kick. Ideal for special occasions or to elevate your weeknight dessert game, Coffee Cream Custard is best served chilled, with optional garnishes like whipped cream or a dusting of cocoa for an elegant touch. Quick to prepare yet impressive in presentation, this make-ahead treat is a must-try for coffee lovers and dessert enthusiasts alike.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 tablespoons Instant coffee powder
- 0.5 cup Granulated sugar
- 5 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Instructions
Preheat your oven to 325°F (160°C) and prepare a deep baking dish for a water bath by placing a folded kitchen towel at the bottom.
In a medium saucepan, combine the whole milk, heavy cream, and instant coffee powder. Heat over medium-low heat, stirring occasionally, until the coffee dissolves and the mixture is just hot but not boiling. Remove from heat and set aside to cool slightly.
In a mixing bowl, whisk the granulated sugar and egg yolks together until pale and well combined.
Gradually add the warm coffee-milk mixture to the egg yolks, whisking constantly to temper the eggs and avoid curdling.
Stir in the vanilla extract and a pinch of salt to the custard mixture.
Strain the custard through a fine-mesh sieve into a pouring jug to remove any lumps or egg solids, ensuring a smooth texture.
Distribute the custard evenly into six ramekins or custard cups. Place the ramekins into the prepared baking dish.
Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath to ensure gentle and even cooking.
Transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center when gently shaken.
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or until fully chilled.
Serve the custards on their own or garnish with a dollop of whipped cream or a light dusting of cocoa powder for an extra touch of elegance.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 20.8 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 112 mg | 9% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 158 mg | 3% | |
*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.
