Public recipe with member extras
Espresso Pots de Crème
Rich, baked egg custards deeply infused with dark espresso and heavy hemp milk for a dense, grown-up dessert.
Deep, Decadent Desserts · Dinner Party Desserts · Rich Finishes
What you need
Ingredients
- 2 cups Unsweetened Hemp Milk
- 1/4 cup Espresso Grounds or 3 tbsp Instant Espresso Powder
- 5 large Egg Yolks
- 1/3 cup Sugar
- Pinch of Salt
Method
Instructions
- Preheat oven to 325°F (163°C) and place ramekins in a baking dish.
- Heat the hemp milk with the espresso grounds until steaming, then remove from heat and let steep 10 minutes. Strain out the grounds (skip straining if using instant espresso powder, simply whisk it in).
- Whisk the egg yolks, sugar, and salt together, then slowly whisk in the warm espresso milk to temper.
- Strain the custard into the ramekins, then fill the baking dish with hot water halfway up the sides.
- Bake 30 to 35 minutes, until just set with a slight jiggle. Chill at least 3 hours before serving.
From The Arrogant Hippie Culinary Journal: Hemp Milk Edition by Aunesty Janssen
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