Coffee Custards
Indulge in the velvety richness of homemade Coffee Custards, a sophisticated dessert that blends the bold, aromatic notes of coffee with a luxuriously creamy texture. Crafted from a luscious combination of heavy cream, whole milk, and egg yolks, this recipe is elevated with the addition of instant coffee granules and a hint of vanilla extract for a depth of flavor that coffee lovers will adore. Baked to perfection in a water bath, these custards boast a silky smooth consistency and are effortlessly elegant for dinner parties or special occasions. With minimal prep time and simple ingredients, Coffee Custards are a delightful way to transform everyday pantry staples into a café-inspired treat. Serve chilled, topped with whipped cream and a dusting of cocoa powder, for a show-stopping dessert that's as comforting as it is indulgent.
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Recipe Information
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 0.5 cup granulated sugar
- 2 tablespoons instant coffee granules
- 1 teaspoon vanilla extract
- 6 large egg yolks
- 4 cups hot water
Instructions
Preheat your oven to 325°F (165°C).
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and instant coffee granules.
Heat the mixture over medium heat, stirring occasionally, until the sugar and coffee granules dissolve completely and the mixture is heated through but not boiling.
Remove the saucepan from the heat and stir in the vanilla extract. Allow to cool slightly for about 5 minutes.
In a large mixing bowl, whisk the egg yolks until they are pale and slightly thickened.
Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent curdling.
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth texture.
Divide the strained custard mixture evenly among six 6-ounce ramekins.
Place the ramekins in a large baking dish or roasting pan. Pour the hot water into the baking dish, creating a water bath that reaches halfway up the sides of the ramekins.
Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Remove the ramekins from the water bath and allow them to cool on a wire rack for 30 minutes.
Refrigerate the cooled custards for at least 2 hours or until thoroughly chilled.
Serve the coffee custards as-is, or garnish with a dollop of whipped cream and a dusting of cocoa powder for an extra touch of elegance.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 18.7 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 70 mg | 5% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 108 mg | 2% | |
*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.
