This French classic has been around since the 17th century. By adding espresso, you take the already decadent dessert to a whole new level. The perfect ending to any meal.
Yields6 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
1cupwhipping cream (35%)
1cuphalf and half cream
3egg yolks
¼cupsugar
1tspvanilla
2Tbspunsweetened cocoa
½cupdark chocolate, cut into chunks
1shot of espresso
1
Preheat oven to 325°F.
2
Heat the whipping cream in a saucepan and bring to a simmer. Add the half and half cream and heat through. Turn heat off.
3
In a bowl, whisk the egg yolks until pale. Add sugar, vanilla and cocoa and continue to whisk until the sugar is dissolved. Slowly whisk in half of the cream mixture.
4
Pour the remaining cream over the chocolate pieces and stir until the chocolate is melted.
5
Combine both the egg/cream and cream/chocolate mixture. Stir until well combined. Add the shot of espresso.
6
Pour the mixture into six, four ounce ramekins.
7
Place the ramekins in a shallow baking dish. Pour boiling water so that it comes halfway up the sides of the ramekins.
8
Bake for about 35-40 minutes until the custards are almost set. Remove from the oven and let them cool. Refrigerate for several hours before serving.
Heat the whipping cream in a saucepan and bring to a simmer. Add the half and half cream and heat through. Turn heat off.
3
In a bowl, whisk the egg yolks until pale. Add sugar, vanilla and cocoa and continue to whisk until the sugar is dissolved. Slowly whisk in half of the cream mixture.
4
Pour the remaining cream over the chocolate pieces and stir until the chocolate is melted.
5
Combine both the egg/cream and cream/chocolate mixture. Stir until well combined. Add the shot of espresso.
6
Pour the mixture into six, four ounce ramekins.
7
Place the ramekins in a shallow baking dish. Pour boiling water so that it comes halfway up the sides of the ramekins.
8
Bake for about 35-40 minutes until the custards are almost set. Remove from the oven and let them cool. Refrigerate for several hours before serving.
Recent Comments