Zutaten für South Beach Chilled Espresso Custard
- Skim Milk
- 2 large eggs
- Sugar Substitute
- Espresso Powder
- 1 teaspoon pure vanilla extract
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Zubereitung von South Beach Chilled Espresso Custard
- In a medium saucepan, whisk together the eggs, egg yolks, sweetener, and vanilla extract until well combined.
- Gradually whisk in the heavy cream and espresso until smooth.
- Pour the mixture through a fine-mesh sieve into a heatproof bowl.
- Place the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water – use a double boiler or a heat-safe bowl that fits snugly on top of a pot of simmering water).
- Cook, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Remove from heat and immediately pour the custard into individual ramekins or a single serving dish.
- Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the custard to chill completely and set.
- Before serving, garnish with a sprinkle of cocoa powder or a few espresso beans (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
26g
Fat
4g
Carbs
4g