Coffee Chocolate Custard
15m prep 30m cook 3h ready
5 servings An updated take on our recipe from the 1963 edition. The espresso powder accentuates the flavor of the chocolate.
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Ingredients
- 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) (opens in new tab)
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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
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Step 2.
Heat in a small saucepan just until steaming: 2 cups heavy cream
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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
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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.
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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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