Coffee Custard


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


  • Unsalted butter, melted, for custard cups

  • 1 cup heavy cream

  • ½ cup milk

  • 2 tablespoons instant espresso powder

  • 3 large egg yolks

  • 1 large whole egg

  • ¼ cup sugar

  • 1 teaspoon pure vanilla extract

  • Pinch of salt

  • 1 ounce shaved chocolate, for garnish (optional)


  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. 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. 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.

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