Espresso paired with chocolate produces a soothing mocha custard -- delicious warm or chilled.
- Unsalted butter, melted, for custard cups
- 1 cup heavy cream
- 1/2 cup milk
- 2 tablespoons instant espresso powder
- 3 large egg yolks
- 1 large whole egg
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 ounce shaved chocolate, for garnish (optional)
Place a roasting pan 3/4 full of hot water in an oven heated to 300 degrees. Brush four 6-ounce custard cups with melted butter. Set aside. Combine the cream, milk, and espresso in a small saucepan over medium heat and bring almost to a simmer. Remove from heat and set aside.
Whisk together egg yolks, whole 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. Pour into the custard cups, and place in water bath in the oven, making sure that the water comes 3/4 of the way up sides of cups. Bake until the custard is set, about 35 minutes.
Remove from the oven and water bath. Cool for about 20 minutes. Loosen custards with a knife. Invert onto serving dishes; top with chocolate. Alternatively, refrigerate, and turn out when needed.