Coffee Shop Custard

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.

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  • Makes: 4 servings
  • Serving Size: 1/2 cup each
  • Prep: 20 mins
  • Stand: 5 mins
  • Chill: At least 4 hrs 15 mins

Coffee Shop Custard

Directions

  1. 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.
  2. 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.

From the Test Kitchen

*Tip:

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

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Nutrition Facts (Coffee Shop Custard)

  • Per serving:
  • 177 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 160 mg chol. ,
  • 72 mg sodium ,
  • 24 g carb. ,
  • 0 g fiber ,
  • 23 g sugar ,
  • 12 g pro.
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