Espresso Pots de Crème

Name: Espresso Pots de Crème
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 6 egg yolks; ¼ cup sugar; 2 cups heavy cream; ½ cup whole milk; 3 tbsp espresso or very strong coffee; 1 tsp vanilla; pinch salt; whipped cream to serve

Luxurious little French espresso custard pots — intense, smooth and deeply coffee-forward. Tempering the hot espresso mixture into the egg yolks gradually, rather than all at once, is what keeps the eggs from scrambling, the step that guarantees a silky, custard-smooth set.

Total time

60 min

Prep

15 min

Cook

45 min

Difficulty

medium

Cuisine

French

comfortdessertsweet

Ingredients

6egg yolks

¼ cupsugar

2 cupsheavy cream

½ cupwhole milk

3 tbspespresso or very strong coffee

1 tspvanilla

pinch salt

whipped creamto serve

Instructions

Preheat oven to 325°F. Whisk yolks and sugar until pale.

Heat cream, milk, and espresso until just simmering; temper into yolk mixture.

Add vanilla and salt; strain into 6 small ramekins or cups.

Bake in water bath for 35-40 minutes until just set.

Cool; refrigerate. Serve cold with whipped cream.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

719

Protein

8.4g

Fat

51.3g

Carbs

57.5g

Fiber

Sodium

70mg

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