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Coffee Chocolate Custard

  • 15m Prep Time
  • 30m Cook Time
  • 3h Ready In

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  • Cuisine : World
  • Course : Dessert

5 servings An updated take on our recipe from the 1963 edition. The espresso powder accentuates the flavor of the chocolate.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 ounces bittersweet chocolate (up to 70% cacao), finely chopped
  • 1 tablespoon instant espresso powder
  • 2 cups heavy cream
  • 1 large egg plus 2 large egg yolks, beaten together
  • ⅓ cup sugar
  • ¼ teaspoon salt
  • 1
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 ounces bittersweet chocolate (up to 70% cacao), finely chopped
  • 1 tablespoon instant espresso powder
  • 2 cups heavy cream
  • 1 large egg plus 2 large egg yolks, beaten together
  • ⅓ cup sugar
  • ¼ teaspoon salt
  • 1 (Whipped Cream [preferably flavored with whiskey], or Whipped Crème Fraîche)

Let's Cook

  1. Step 1.

    Preheat the oven to 325°F. Place in a medium heatproof bowl: 2 ounces bittersweet chocolate (up to 70% cacao), finely chopped; 1 tablespoon instant espresso powder

  2. Step 2.

    Heat in a small saucepan just until steaming: 2 cups heavy cream

  3. Step 3.

    Pour over the chocolate, let sit 2 minutes, then whisk until smooth. Add: 1 large egg plus 2 large egg yolks, beaten together; ⅓ cup sugar; ¼ teaspoon salt

  4. Step 4.

    Whisk until completely smooth and pass through a fine-mesh sieve. Divide among five 6-ounce custard cups or ramekins. Set the custards in a deep pan large enough to accommodate them without touching each other or the sides of the pan. Set the pan on a pulled-out oven rack and add enough scalding-hot tap water to come one-half to two-thirds of the way up the sides of the custard cups. Bake until set but still quivery in the center when the cups are shaken, 25 to 35 minutes.

  5. Step 5.

    Remove the custards from the water bath and let cool on a wire rack for 30 minutes. Cover each custard with plastic wrap and refrigerate for at least 2 hours before serving. You may store them in the refrigerator for up to 2 days. If desired, serve with: (Whipped Cream [preferably flavored with whiskey], or Whipped Crème Fraîche)

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