Ingredients
2 cups heavy cream
2 cups milk
6 egg yolks
5 ounces sugar
1 tablespoons espresso powder dissolved in 2 teaspoons water
8 (4-ounce) ramekins
8 chocolate wafer cookies
Method
Sources
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Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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In a heavy bottom saucepan, bring heavy cream, milk and half the sugar to scald. Meanwhile, add the other half of the sugar to the yolks and whisk together well. Take saucepan off of the heat and temper a small amount of the hot milk to the yolks, whisking constantly. Pour the tempered yolks into the hot milk. Add the dissolved espresso powder. Pour through a fine strainer. Pour into ramekins. Set ramekins onto a baking pan and fill pan with 1 inch of water. Set baking pan with ramekins in 300 degree F oven and bake for 30 to 35 minutes until edges of custard are set and middle is liquid. Let cool completely before refrigerating. Serve with chocolate wafers.