Public recipe with member extras
Espresso Pots de Crème
Elegant, baked egg custards deeply infused with dark espresso and rice milk.
Sweet Desserts & Confections · Dinner Party Desserts · Rich Finishes
What you need
Ingredients
- 2 cups Rice Milk
- 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 rice milk until steaming, then whisk in the espresso powder until fully dissolved.
- 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: Rice Milk Edition by Aunesty Janssen
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