Recipe courtesy of Emeril Lagasse
Total:
5 hr 40 min
Prep:
20 min
Inactive:
4 hr 10 min
Cook:
1 hr 10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 3 cups heavy cream
  • 3/4 cup plus 3 tablespoons sugar
  • 1/2 vanilla bean, split lengthwise
  • 2 tablespoons ground chicory coffee
  • 1 tablespoon ground French roast coffee
  • 8 egg yolks
  • Chocolate covered espresso beans, for garnish 

Directions

Special equipment: 4 (8-ounce) heatproof ramekins or custard cups

Preheat the oven to 325 degrees F.

Bring 2 to 3 quarts of water to a simmer in a medium saucepan. Place 4 (8-ounce) ramekins into a large, 2 1/2 to 3-inch deep baking pan.

Combine the cream, 3/4 cup of the sugar and the vanilla bean in a medium saucepan over medium heat. Just before the cream begins to boil, remove the saucepan from the heat. Whisk in the coffees, cover the saucepan, and allow the mixture steep for 10 minutes. Strain through a fine mesh strainer into a clean bowl.

Place the egg yolks in a medium bowl. Whisk a small amount of the hot cream into the eggs a little at a time, until all is incorporated. Strain the mixture again through fine mesh strainer. Ladle the warm liquid into the ramekins. Transfer the pan to the oven and carefully pour enough of the simmering water into the baking pan to come halfway up the sides of the ramekins. Bake until the custard is just set, about 1 hour. Remove from the oven and cool slightly, then carefully remove the ramekins from the hot water.

Chill for at least 4 hours. To serve, heat the broiler. Evenly sprinkle the remaining 3 tablespoons of sugar on top of the chilled custard. Place the ramekins on the level surface of the broiler pan and broil for 1 1/2 to 2 minutes to caramelize the sugar; be careful, as this can go quickly depending on your broiler. Carefully remove from the broiler and allow custards to stand for 3 to 4 minutes until the caramelized sugar hardens and cools. Garnish with chocolate covered espresso beans and serve immediately.

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