The first time I had Cappuccino Custard was a cold winter night in Saratoga Springs, NY at a little inn called the Springwater Inn… a lovely old inn so beautifully restored… we had just had a fabulous meal and were contemplating dessert… when the waiter came over to tell us the dessert “special” of the evening… Cappuccino Custard… well… that just did it for us.. we’re coffee lovers and what better way to end the evening than with a Cappuccino Custard…
We have loved Cappuccino Custard ever since. The combination of a Baked Egg Custard… good on its own.. and Cappuccino… also great on its own… well… let me tell you… we thought we died and went to heaven… and I’m not completely sure my son doesn’t think heaven has Cappuccino Custard (no calories..of course).
This is so simple to make… just minutes to put together… the oven does all the work.
I have a jar .. a rather large jar.. of instant espresso… it's well worth keeping it in the cupboard. I know many recipes say you can substitute instant coffee… but.. in my opinion… you shouldn’t. Espresso is stronger and really gives the food the taste it should have…
The cocoa powder is the baking cocoa powder that’s unsweetened not the stuff you make chocolate milk with.
I heat half the milk in a large measuring cup in the microwave… heat until steaming. Put the sugar, instant espresso, cinnamon and cocoa in it and stir until dissolved. Allow it to cool a bit and add the rest of the COLD milk, this should bring the temp down so when you add it to the beaten eggs, you don’t make scrambled eggs.
The water in the water bath needs to be hot not boiling. I heat the water in a tea kettle… until it gets close to boiling…. then I turn it off and prepare the custard. By the time I need it… it’s just very hot.
I have coffee cups that are oven safe… they make a great presentation if you use them for the Cappuccino Custard.. just a thought.
Top with Chantilly Cream and a sprinkling of cinnamon.
I hope you try this wonderful dessert!
Recipe: Cappuccino Custard
All you need:
2 ¼ cups whole milk
½ cup sugar
2 tablespoons instant espresso
1 teaspoon vanilla
1/8 teaspoon cinnamon
½ teaspoon cocoa powder
4 eggs, beaten
All you need to do:
Preheat the oven to 325 degrees F.
Fill a tea kettle and heat to just about boiling, then turn off the heat and let it sit until you need it.
Place custard cups in a 9 x 13 pan and set aside. (you will need 4-6 depending on whether you have 4 or 6 oz. custard cups)
In a large measuring cup, heat about a cup of milk in the microwave to steaming hot.
Add the instant espresso, sugar, cocoa and cinnamon. Stir until dissolved. All ow to cool for a bit. Then add the remaining cold milk and stir.
In a large mixing bowl, using the whisk attachment, beat the eggs.
With the mixer on low, continue to beat the eggs as you slowly pour the cooled milk mixture into the eggs. Mix well.
Pour the custard back into the large measuring cup (the spout will make it easier to pour the custard into the custard cups).
Pour the custard into the custard cups.
Place the 9x13 pan with the filled custard cups onto the rack in the preheated oven.
Carefully pour the hot water from the tea kettle into the pan, filling the pan to about halfway up the custard cups.
Bake for 45-55 minutes. Refrigerate for at least an hour or overnight.
Check for doneness by inserting a knife in the middle … if it comes out clean… it’s done! Don’t worry about the slit it makes… a dollop of whipped cream will hide it just fine.
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