Espresso Custard

This silky, rich custard can be served with whipped cream or coffee ice cream. If you don’t have custard cups, coffee mugs will also work.

Serves: 4Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 4


  • 3 Tbsp. instant espresso powder
  • 2 Tbsp. boiling water
  • 2 cups whipping cream
  • 3 eggs
  • 4 tsp. cornstarch
  • 4 tsp. cold water
  • ½ cup sugar
  • 1 tsp. vanilla extract


  • Preheat the oven to 325°F. Whisk together the espresso powder and boiling water, add the cream, and beat in the eggs. In a separate bowl, whisk the cornstarch and water together until smooth and beat into the espresso mixture.
  • Add the rest of the ingredients and stir well. Place four buttered (6-ounce) custard cups in a roasting pan of hot water in the middle of the oven. Add the custard.
  • Bake for 50–60 minutes. Serve warm.