Directions
- 1In a saucepan, add 1 cup of heavy cream, a pinch of salt, and 1 tablespoon of ground coffee. Once it comes to a boil, cut the heat and let it steep.
- 2In the meantime, separate 2 egg yolks and add a quarter cup of sugar. Mix it quickly to prevent curdling.
- 3Filter the cream and coffee mixture.
- 4Whisk together the egg yolk mixture with the filtered cream and coffee mixture.
- 5Add 1 teaspoon of vanilla bean paste to the mixture.
- 6Place a napkin in a baking dish to prevent ugly marks.
- 7Pour the mixture into ramekins and place them in the baking dish.
- 8Fill the dish with hot water to about a third of its height.
- 9Bake at 325F for 25 minutes or until the middle wiggles when shaken.
- 10Chill the ramekins overnight and top with sugar.
- 11Torch the sugar to caramelize.
- 12Alternatively, melt the sugar in a saucepan with some water on medium heat until it turns amber and pour it 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 water
Equipment
saucepanwhiskmugmeasuring cupbaking dishkitchen torchfilter
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