Oct 042018
 

This dish can be served two ways. After you finish the recipe, which is great on its own, you may sprinkle sugar on top and brûlée the dessert.

4 large Egg Yolks

1 large whole Egg

1/2 cup granulated Sugar

1 1/3 cups Heavy Cream

1 1/3 cups Milk

1 tablespoon & 1 teaspoon Kahula

1 tablespoon instant Expresso Powder

Sweetened Whipped Cream

Preheat oven to 325℉.

In a bowl, whisk together yolks, whole egg and sugar. In a heavy saucepan, heat cream and milk until it just comes to a boil. Whisk expresso powder and Kahula into milk mixture. Gradually whisk milk mixture into the egg mixture. With a spoon, skim away any foam.

Pour mixture into 4 ounce ramekins set in a roasting pan, and add enough hot water to the pan to reach halfway up the sides of the ramekins. Bake custards on the middle rack until set or quivery in the center, about 40 minutes. Remove custards from water bath and cool 30 minutes. Chill custards, covered loosely, at least 2 hours or overnight. Serve topped with a dollop of whipped cream.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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