If you’re looking for a creamy and delicious dessert that’s both simple and satisfying, this Coffee Egg Custard is perfect. The best part? It doesn’t require any flour or gelatin, making it a naturally rich and smooth treat that lets the flavors of coffee and eggs shine through. This recipe is a classic, easy to prepare, and sure to be a hit with anyone who enjoys the rich, bold taste of coffee paired with the delicate texture of custard.
Ingredients:
- 2 cups whole milk
- 2 tbsp instant coffee (or 1 shot of espresso)
- 4 large eggs
- 1/3 cup sugar
- 1 tsp vanilla extract
- A pinch of salt
- Optional: Whipped cream or a sprinkle of cocoa powder for garnish
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (160°C). Prepare a water bath by filling a baking dish with hot water. This will ensure your custard bakes evenly and doesn’t crack.
- Heat the Milk:
- In a medium saucepan, warm the milk over medium heat until it’s just about to boil. Stir in the instant coffee or add the shot of espresso, mixing well to ensure the coffee is fully dissolved. Remove from heat and set aside.
- Prepare the Egg Mixture:
- In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and a pinch of salt until the mixture is smooth and well combined.
- Combine Milk and Egg Mixture:
- Slowly pour the warm coffee-infused milk into the egg mixture, whisking continuously to avoid curdling the eggs. Make sure the milk is not too hot, as this can cook the eggs prematurely.
- Strain the Mixture:
- For an extra smooth custard, strain the mixture through a fine sieve to remove any lumps or bubbles.
- Pour into Ramekins:
- Divide the custard mixture evenly into individual ramekins or oven-safe cups. Place the ramekins into the prepared water bath.
- Bake:
- Carefully place the baking dish in the oven and bake for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center. Avoid overbaking to maintain a creamy texture.
- Cool and Serve:
- Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or until fully chilled.
- Garnish and Enjoy:
- Serve your Coffee Egg Custard chilled, with a dollop of whipped cream or a light dusting of cocoa powder on top.
This Coffee Egg Custard is a simple, yet elegant dessert that’s perfect for coffee lovers. It’s creamy, flavorful, and easy to make, with no need for flour or gelatin. Enjoy this custard on its own or with your favorite topping for an extra special treat!