Directions
- 1In a saucepan, mix 1 cup of heavy cream, a pinch of salt and 1 tablespoon of ground coffee.
- 2Bring the mixture to a boil, then remove from heat and let it steep.
- 3In a measuring cup, whisk together 2 egg yolks and 1/4 cup of sugar.
- 4Filter the cream and coffee mixture, then whisk it with the egg yolk mixture.
- 5Add 1 teaspoon of vanilla bean paste.
- 6Pour the mixture into ramekins placed on a baking pan with a napkin at the bottom.
- 7Fill the pan with hot water about one-third of its height.
- 8Bake at 325F for 35 minutes or until the middle starts to wobble.
- 9Let cool overnight.
- 10Top with sugar and torch it.
- 11If you do not have a torch, add sugar and water to a saucepan on medium heat until it starts to get amber. Then, pour over the custard.
Ingredients
- 1 cup Heavy cream
- 1 tablespoon Ground coffee
- 0.25 teaspoon Salt
- 2 Egg yolks
- 0.25 cup Sugar
- 1 teaspoon Vanilla bean paste
- 1 third of a pan Water
- 1 Sugar
Equipment
saucepanwhiskfilterramekinsbaking pantorch
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