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Coffee Custard

Espresso paired with chocolate produces a soothing mocha custard -- delicious warm or chilled.

  • servings: 4

Ingredients

  • 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)

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Living, April 1995