Chilled Espresso Custard Recipes

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COFFEE CUSTARD



Coffee Custard image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

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)

Steps:

  • 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.

SOUTH BEACH CHILLED ESPRESSO CUSTARD



South Beach Chilled Espresso Custard image

A nice dessert custard - perfect for Phase 1, 2 or 3 on the South Beach Diet. Came from the South Beach Cookbook.

Provided by Kitcatrenee

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 cups skim milk
2 eggs, beaten
3 tablespoons sugar substitute
2 teaspoons espresso powder or 2 teaspoons instant coffee
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, whisk together all the ingredients until well blended. Pour into four 6 ounce custard cups or ramekins and place in a 10" skillet.
  • Fill the skillet with water to 1/2" from the top of the custard cups. Bring the water to a boil overhigh heat. Reduce the heat to low; cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with cinnamon if desired.
  • (Also tastes good warm).

Nutrition Facts : Calories 107.4, Fat 2.7, SaturatedFat 0.9, Cholesterol 107.6, Sodium 89.7, Carbohydrate 12.7, Sugar 6.7, Protein 7

CHILLED ESPRESSO CUSTARD



Chilled Espresso Custard image

I got this in a South Beach Diet newsletter and thought it looked really good. I can't wait to try it this summer. Prep time includes fridge time.

Provided by Evamyth

Categories     Dessert

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups 1% low-fat milk
2 eggs, beaten
3 tablespoons sugar substitute
2 teaspoons espresso powder or 2 teaspoons instant decaffeinated coffee
1 teaspoon vanilla extract
ground cinnamon, for garnish
lemon twist, for garnish

Steps:

  • Whisk the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended.
  • Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet.
  • Fill the skillet with water to 1/2" from the tops of the custard cups.
  • Bring the water to a boil over high heat.
  • Reduce the heat to low, cover, and simmer for 10 minutes.
  • Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled.
  • Garnish with the cinnamon and lemon twists.

Nutrition Facts : Calories 108, Fat 3.4, SaturatedFat 1.4, Cholesterol 110.3, Sodium 75.5, Carbohydrate 12.1, Sugar 11.4, Protein 6.5

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Top Asked Questions

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.
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.
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.
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.

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