From the kitchen
Espresso Pots de Crème
Rich, baked egg custards deeply infused with dark espresso and heavy hemp milk for a dense, grown-up dessert.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 2 cups Unsweetened Hemp Milk
- 1/4 cup Espresso Grounds or 3 tbsp Instant Espresso Powder
- 5 large Egg Yolks
- 1/3 cup Sugar
- Pinch of Salt
Method
- Preheat oven to 325°F (163°C) and place ramekins in a baking dish.
- Heat the hemp milk with the espresso grounds until steaming, then remove from heat and let steep 10 minutes. Strain out the grounds (skip straining if using instant espresso powder, simply whisk it in).
- Whisk the egg yolks, sugar, and salt together, then slowly whisk in the warm espresso milk to temper.
- Strain the custard into the ramekins, then fill the baking dish with hot water halfway up the sides.
- Bake 30 to 35 minutes, until just set with a slight jiggle. Chill at least 3 hours before serving.
Kitchen note
Espresso is exactly the kind of bold, dark flavor that hemp milk's earthy note was built to stand alongside — this pairing works because neither flavor is trying to hide behind the other.
Culinary Library
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