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
- 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.