Coffee Custard

Preheat the oven to 300°F and set out your custard cups, ramekins, or an 8×8 baking dish. Brew 1/3 cup of very strong coffee, using your favorite blend or flavor, so the custard reflects the taste you love. I used cinnamon hazelnut. Combine 2 cups of cold milk with the strongly brewed coffee, and add 1/2 to 1 teaspoon of vanilla extract, if using, allowing the cold milk to cool the hot coffee so it can be safely added to the egg mixture without cooking the eggs.

In a medium mixing bowl, combine 5 eggs and ½ cup of granulated sugar, mixing with an electric hand mixer until the mixture is smooth and well blended.

Combine the milk and coffee mixture with the egg mixture, mixing by hand or hand mixer on low speed until everything is fully incorporated and smooth.

Fill the custard cups, ramekins, or an 8X8 baking dish with the custard, dividing it evenly so each portion cooks at the same rate, then place the custards in a large roasting pan for a water bath.

Pour hot tap water into the pan so that the water comes halfway up the sides of the custard cups or baking dish, creating a gentle, even heat around the custard as it bakes. Bake for 30 minutes, or until the center of the custard is set — it should still jiggle or shimmy, but it should not look watery. Once baked, let the custard sit in the hot water for about 5 minutes to finish setting slowly. Lift the cups or ramekins out of the water bath and place them on a cooling rack. Allow the custard to cool completely after baking, cover with plastic wrap, and refrigerate until thoroughly chilled.

To make whipped cream, combine 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla in a mixing bowl. Using either a stand mixer with a whisk attachment or a hand mixer, whip on high speed for several minutes until the cream thickens and forms stiff peaks. Cover and chill in the refrigerator until ready to serve.

Once the custard is chilled, dust the tops with cocoa powder or powdered sugar, then add a dollop of whipped cream and finish with a single coffee bean for a cute garnish.

Enjoy!