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Welcome to the world of Silky Espresso Custard Pots, a dessert that perfectly balances the richness of custard with the bold flavors of coffee. This recipe is not only a delightful treat for coffee lovers but also a sophisticated addition to any dinner party or special occasion. The creamy texture combined with the deep, robust taste of espresso creates a dessert that is both indulgent and comforting.

Rich Espresso Custard Pots

Discover the indulgent delight of Silky Espresso Custard Pots, a dessert that marries the rich creaminess of custard with the bold flavors of freshly brewed espresso. Perfect for coffee enthusiasts and elegant enough for any occasion, this recipe is a breeze to prepare. Using high-quality ingredients, you can create a smooth, satisfying treat that’ll impress your guests and elevate your dessert game. Embrace the joy of homemade desserts and enjoy every delicious spoonful!
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Ingredients
  

2 cups heavy cream

1 cup whole milk

4 large egg yolks

1/2 cup granulated sugar

2 tablespoons instant espresso powder

1 teaspoon vanilla extract

Pinch of salt

Optional: Whipped cream and cocoa powder for topping

Instructions
 

Prepare the Milk Mix: In a medium saucepan, combine the heavy cream, whole milk, instant espresso powder, and a pinch of salt. Heat over medium heat until just below boiling, stirring occasionally to dissolve the espresso powder.

    Whisk the Egg Yolks: In a separate bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.

      Temper the Egg Yolks: Once the milk mixture is heated, gradually ladle about 1 cup of the hot mixture into the whisked egg yolks while continuously stirring (this is to temper the eggs so they don’t scramble).

        Combine and Cook: Slowly pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Continue to cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-10 minutes). Do not let it boil.

          Add Vanilla: Once thickened, remove the saucepan from heat and stir in the vanilla extract.

            Strain the Custard: To ensure a silky texture, strain the custard through a fine-mesh sieve into a large bowl to remove any bits of cooked egg.

              Pour into Pots: Distribute the custard evenly into small serving pots or ramekins.

                Chill: Allow the custards to cool at room temperature for about 30 minutes, then cover each pot with plastic wrap and refrigerate for at least 4 hours or overnight.

                  Serve: Once set, top each custard pot with a dollop of whipped cream and a sprinkle of cocoa powder, if desired. Enjoy your rich espresso custard!

                    Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 6