Makes 6 servings.

Ingredients

• 2 cups whipping cream
• ½ cup milk
• ¼ cup granulated sugar
• ½ cup Van Houtte Espresso Riserva
• Espresso, freshly brewed
• 3 eggs
• 3 egg yolks
• ½ cup brown sugar
• 2 tbsp Van Houtte Espresso Riserva
• Espresso whole bean coffee, finely ground

 

Recipe

Preheat oven to 300º F.

In a medium saucepan, heat cream, milk, sugar and Espresso for 3 to 6 minutes; do not let boil. Remove from heat.

In a bowl, beat together eggs and egg yolks. Gradually whisk beaten eggs into heated mixture. Cook over medium heat again for 3 minutes, stirring constantly.

Pour entire mixture into six 6 oz. custard cups. Place cups in a shallow oven dish. Fill dish with water to semi-immerse cups. Bake for 34 to 45 minutes or until custard sets. Remove from the dish and let stand for 1 hour.

Sprinkle brown sugar evenly on top of each custard. Set oven to broil.
Place under broiler for 2 to 3 minutes or until sugar begins to melt. Be careful not to burn. While sugar is still warm, sprinkle each custard lightly with espresso.

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