Dessert
Espresso Pots de Crème
Dissolve the coffee in warm dairy before tempering it into the yolks. A water bath moderates the heat while the custards bake.
- Yield
- 6 small servings
- Cuisine
- French-inspired
Bring it to the table
Check the center
The custards should be set with a gentle movement in the center, and reach 160°F. Use the thermometer along with the appearance.
At the table
Chill thoroughly and serve in the ramekins.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 250 ml heavy cream
- 250 ml whole milk
- 100 g egg yolks — weighed without shells
- 115 g granulated sugar
- 15 g instant espresso or instant coffee
A few useful notes.
The six small ramekins are a home serving arrangement. Do not substitute ordinary drinking glasses for ovenproof dishes.
If preparing the unbaked mixture ahead, cool promptly and refrigerate covered; do not leave it on the counter overnight.
The cooking plan
How to make Espresso Pots de Crème.
Heat the oven to 300°F. Set six small ovenproof ramekins, about 4–5 fluid ounces each, in a deep roasting pan.
Warm cream and milk in a saucepan until bubbles appear at the edge. Whisk in the instant coffee until dissolved.
Whisk yolks and sugar in a heatproof bowl until blended. Slowly whisk in the hot coffee mixture in several additions. Strain into a pouring jug and let surface foam settle; skim it off.
Divide among the ramekins, leaving room at the top. Put the pan in the oven and carefully add hot water to reach about halfway up the ramekins.
Bake, using about 40 minutes as a guide, until set with a slight central movement and the centers reach 160°F. Size and fill depth affect timing.
Lift the ramekins from the water with heatproof protection. Cool promptly and refrigerate within 2 hours. Cover once chilled and keep at 40°F or colder until serving.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Espresso Pots de Crème
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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 300°F. Set six small ovenproof ramekins, about 4–5 fluid ounces each, in a deep roasting pan.
- Warm cream and milk in a saucepan until bubbles appear at the edge. Whisk in the instant coffee until dissolved.
- Whisk yolks and sugar in a heatproof bowl until blended. Slowly whisk in the hot coffee mixture in several additions. Strain into a pouring jug and let surface foam settle; skim it off.
- Divide among the ramekins, leaving room at the top. Put the pan in the oven and carefully add hot water to reach about halfway up the ramekins.
- Bake, using about 40 minutes as a guide, until set with a slight central movement and the centers reach 160°F. Size and fill depth affect timing.
- Lift the ramekins from the water with heatproof protection. Cool promptly and refrigerate within 2 hours. Cover once chilled and keep at 40°F or colder until serving.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Does the mixture rest overnight on the counter?
No. Any make-ahead custard mixture must be cooled promptly and refrigerated.
What does the water bath do?
It moderates heat around the ramekins while the custard sets.
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