Chilled Espresso Custard Food

ESPRESSO ICE CREAM

Steps:

• Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.
• Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled.
• Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.

COFFEE CUSTARD

Steps:

• Place a roasting pan 3/4 full of hot water in an oven heated to 300 degrees. Brush four 6-ounce custard cups with melted butter. Set aside. Combine the cream, milk, and espresso in a small saucepan over medium heat and bring almost to a simmer. Remove from heat and set aside.
• Whisk together egg yolks, whole egg, sugar, vanilla, and a pinch of salt in a medium bowl. Add a little of the hot milk mixture to the egg mixture, and whisk well. Add the remaining milk mixture, and whisk again to combine well. Strain mixture through a sieve. Pour into the custard cups, and place in water bath in the oven, making sure that the water comes 3/4 of the way up sides of cups. Bake until the custard is set, about 35 minutes.
• Remove from the oven and water bath. Cool for about 20 minutes. Loosen custards with a knife. Invert onto serving dishes; top with chocolate. Alternatively, refrigerate, and turn out when needed.

CHILLED ESPRESSO CUSTARD

Steps:

• Whisk the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended.
• Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet.
• Fill the skillet with water to 1/2" from the tops of the custard cups.
• Bring the water to a boil over high heat.
• Reduce the heat to low, cover, and simmer for 10 minutes.
• Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled.
• Garnish with the cinnamon and lemon twists.

SOUTH BEACH CHILLED ESPRESSO CUSTARD

Steps:

• In a medium bowl, whisk together all the ingredients until well blended. Pour into four 6 ounce custard cups or ramekins and place in a 10" skillet.
• Fill the skillet with water to 1/2" from the top of the custard cups. Bring the water to a boil overhigh heat. Reduce the heat to low; cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with cinnamon if desired.
• (Also tastes good warm).

CITRUS ESPRESSO CUSTARD TOAST RECIPE BY TASTY

Steps:

• Preheat an air fryer to 350°F (180°C).
• Make the espresso simple syrup: In a small saucepan, combine the water, sugar, and espresso powder and bring to a boil over medium-high heat. Let the mixture simmer for 5 minutes, then remove the pot from the heat and set aside until ready to use. The syrup will keep in an airtight container in the refrigerator for up to 1 week.
• Make the coffee-yogurt custard: In a small bowl, whisk together the yogurt, espresso powder, and egg.
• Assemble the toast: Set the grapefruit on a cutting board and use a sharp knife to cut off the top and bottom so the flesh is exposed and the fruit can sit upright. Use the knife to remove the rind from around the fruit, following the contours of the fruit and cutting carefully to remove all of the pith, but leaving as much flesh intact as possible. Holding the fruit in your non-dominant hand, use the knife to cut between the membranes to release the segments.
• Place the croissant halves, cut-side up, on a flat surface and use your fingertips to gently press down the centers to create wells. Brush each croissant half with the espresso syrup, then spoon a couple of tablespoons of custard into each well and lightly spread to fill evenly. Arrange the grapefruit segments on top of the custard and sprinkle with the sugar.
• Carefully transfer the filled croissants to the air fryer and cook until the edges of the pastry are golden brown and the custard has set in the center, 5-7 minutes. Remove from the air fryer and transfer to a plate. If you want a little more color and crunch, use a kitchen torch to caramelize the sugar on the grapefruit.
• Serve immediately.
• Enjoy!