I've also made a version that mixes this with my main baked chocolate custard recipe, again, adding decaf instant coffee to the cream while heating.
I made a half-recipe, using the same basic recipe as for all my baked custards (click here); you can easily double it, and use a single baking dish or ramekins.
Ingredients:
- 300 ml single cream
- instant decaffeinated coffee (or caffeinated!) Please note, good instant coffee makes a BIG difference...
- 1 whole egg
- 1 egg yolk
- 1/4 tsp vanilla bean (or 1/2 tsp vanilla extract)
- pinch of salt
- 1/4 cup demerara sugar
Steps:
- Pre-heat oven to 170/175 C. Put a kettle of water to boil.
- Place 300 ml cream in a small saucepan; add instant coffee in the amount the label specifies for this amount of liquid.
- Heat the cream and coffee mixture over low heat until just steaming. Stir as needed.
- While the cream-coffee mixture is heating, beat 1 egg, 1 egg yolk, and 1/2 tsp vanilla extract (or 1/4 tsp vanilla bean) together until fluffy.
- When the cream-coffee mixture starts to steam, pour it gradually into the eggs and vanilla mixture, whisking. When done, whisk well so that the eggs, vanilla, and cream are well-incorporated.
- Add 1/4 cup demerara sugar and mix well.
- Pour mixture into a small (app. half litre) glass baking dish and place in larger baking dish.
- Boil kettle again; pour boiling water into the outer dish to within an inch of the top of the custard.
- Bake for 20-30 minutes, until just set (slightly wobbly in the middle).
Enjoy!
