From the kitchen
Espresso Pots de Crème
Elegant, baked egg custards deeply infused with dark espresso and rice milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 2 cups Rice Milk
- 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 rice milk until steaming, then whisk in the espresso powder until fully dissolved.
- 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
Because rice milk carries almost no fat, these custards rely entirely on the egg yolks for richness, don't reduce the yolk count expecting the milk to make up the difference, or the texture will turn watery rather than silky.
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