Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

A spoonful of instant espresso powder perks up this coffee dessert recipe to perfectly buzzy territory. Top the coffee custards with whipped cream and cinnamon just before serving.

Source: Better Homes and Gardens


Credit: Jason Walsmith

Recipe Summary

20 mins
5 mins
4 hrs 15 mins
4 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • In a small bowl sprinkle gelatin over 1/4 cup of the milk. Let stand for 5 minutes. Meanwhile, in a medium saucepan whisk together egg yolks and sugar. Gradually whisk in remaining 1 3/4 cups milk. Cook and stir over medium heat until just boiling. Remove from heat. Gradually whisk about 1/2 cup of the hot milk mixture into the gelatin mixture. Whisk gelatin mixture into remaining milk mixture in saucepan. Place saucepan in a large bowl of ice water. Stir in vanilla. Stir for a few minutes to cool the custard mixture. Transfer 1/2 cup of the custard mixture to a small bowl; stir in espresso powder until dissolved. Cover and set espresso mixture aside.

  • Pour the remaining custard mixture into four 6-ounce individual dishes, custard cups, or glasses. Cover dishes; chill for 15 to 20 minutes. Drizzle the espresso mixture over the custard mixture in dishes. Using a thin metal spatula, lightly swirl the espresso mixture into the top of the custard.* Cover dishes loosely and chill for at least 4 hours or until set. If desired, top with a little whipped dessert topping and sprinkle with cinnamon.


If bottom mixture is too firm to swirl, just drizzle coffee mixture over top of custard and spread to cover the top.

Nutrition Facts

177 calories; fat 3g; cholesterol 160mg; saturated fat 1g; carbohydrates 24g; mono fat 2g; poly fat 1g; sugars 23g; protein 12g; vitamin a 437.3IU; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.9mcg; sodium 72mg; potassium 233mg; calcium 171.6mg; iron 0.5mg.