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Espresso Pots de Crème
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.
Ingredients
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.
