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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
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.
