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Indulgent Espresso Custard Pots are a delightful dessert that brings together the rich flavors of coffee and the creaminess of custard in a presentation that is as elegant as it is delicious. Originating from the French tradition of custard-making, this dessert encapsulates the essence of classic French patisserie while incorporating the robust taste of espresso. The evolution of custard as a dessert can be traced back to the medieval period, where it was often enjoyed by nobility. Over the centuries, custards have found their way into various culinary traditions around the world, becoming a staple in many cultures due to their versatility and comforting nature.

Rich Espresso Custard Pots

Discover the decadent delight of Indulgent Espresso Custard Pots, a dessert that beautifully melds rich coffee flavors with creamy custard. This elegant treat draws inspiration from classic French techniques, perfect for any occasion. With customizable toppings and variations, it’s a versatile choice that coffee lovers will adore. Learn how to master the art of custard-making, ensuring each bite is smooth and indulgent. Elevate your dessert game with this sophisticated yet simple recipe.
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Ingredients
  

2 cups whole milk

1 cup heavy cream

1/2 cup granulated sugar

1/4 cup strong espresso coffee (cooled)

4 large eggs

2 teaspoons vanilla extract

1/4 teaspoon salt

Unsweetened cocoa powder (for dusting)

Whipped cream (for topping, optional)

Chocolate shavings (for garnish, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 325°F (160°C).

    Combine Dairy: In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Place over medium heat and stir occasionally until the mixture is warm and the sugar is dissolved. Do not let it boil.

      Add Espresso: Remove the saucepan from heat and whisk in the cooled espresso, vanilla extract, and salt. Ensure everything is well combined.

        Whisk the Eggs: In a large mixing bowl, gently whisk the eggs until they are slightly frothy. Gradually add the warm milk mixture to the eggs, whisking constantly to prevent cooking the eggs.

          Strain the Mixture: To ensure a silky texture, strain the custard mixture through a fine-mesh sieve into another bowl or jug. This step will remove any cooked egg bits.

            Prepare for Baking: Place 6 small ramekins in a roasting pan or a large baking dish. Carefully pour the strained custard mixture into the ramekins, filling them about three-quarters full.

              Create a Water Bath: Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins. This water bath will help cook the custards evenly and prevent cracking.

                Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the custards have set but still have a slight jiggle in the center.

                  Cool Down: Once done, remove the ramekins from the water bath and let them cool at room temperature. Then, cover them with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

                    Serve: Before serving, dust the tops of the custard pots with unsweetened cocoa powder. Optionally, top with a dollop of whipped cream and sprinkle with chocolate shavings for an extra decadent touch.

                      Prep Time, Total Time, Servings: 15 minutes | 6 hours (including chilling) | 6 servings