• 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


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.

Instructions Checklist
  • 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; 3 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 160 mg cholesterol; 72 mg sodium. 233 mg potassium; 24 g carbohydrates; 0 g fiber; 23 g sugar; 12 g protein; 437 IU vitamin a; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 1 mcg vitamin b12; 172 mg calcium; 1 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0