Creamy coffee custards

Creamy coffee custards

By
From
So French So Sweet
Serves
8

I learned to make these delicious pots of flavoured custard as a young chef in Paris. In France they’re called petits pots de crème au café.

Ingredients

Quantity Ingredient
2 tablespoons cream
800ml milk
2 teaspoons coffee extract
or 3 teaspoons instant coffee, dissolved in 1 tablespoon hot water
2 large eggs, plus 6 large egg yolks
145g caster sugar
dutch cocoa powder, for dusting (optional)

Method

  1. Preheat the oven to 180°C.
  2. Bring the cream and milk to the boil in a heavy-based saucepan. Stir in the coffee extract.
  3. Using a whisk, beat the eggs, egg yolks and sugar in a mixing bowl until well combined. Stir in the hot milk mixture. Strain into a jug, then pour the mixture into eight 150 ml ramekins.
  4. Place the ramekins in a roasting tin and three-quarters fill the tin with boiling water. Cover the top of the ramekins with greaseproof paper or baking paper.
  5. Carefully place the tin in the oven and cook the custards for about 25 minutes or until just set. Set aside to cool, then refrigerate for at least 4 hours. Serve dusted with a little cocoa powder, if you wish.
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