Ingredients for Cinnamon Espresso Cup Custard Dorie Greenspan
- Whole Milk
- 2 tablespoons instant espresso powder
- 1 teaspoon ground cinnamon
- Eggs
- Sugar
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How to Make Cinnamon Espresso Cup Custard Dorie Greenspan
- Preheat oven to 325°F (160°C).
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Add the espresso powder, cinnamon, and vanilla extract; whisk until combined.
- Heat the mixture over medium heat, whisking constantly, until it comes to a simmer and thickens (about 5-7 minutes).
- Remove from heat and stir in the egg yolks one at a time, whisking vigorously after each addition.
- Divide the custard evenly among six (6-ounce) ramekins or oven-safe cups.
- Place the ramekins in a larger baking dish.
- Pour enough hot water into the baking dish to come halfway up the sides of the ramekins (this creates a water bath).
- Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove from the water bath and let cool completely on a wire rack.
- Refrigerate for at least 2 hours before serving. Garnish with a sprinkle of cinnamon and a dollop of whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
123g
Fat
15g
Carbs
10g
