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“I believe this recipe was part of a wedding favor - perhaps it was served as dessert? Anyway, it sounds yummy, so I'm posting it so I can have the recipe at hand and try it soon!”
READY IN:
1hr
SERVES:
6
YIELD:
6 ramekins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees F.
  2. Arrange 6 3/4 cup ramekins in a 13X9X2 inch metal baking pan.
  3. Combine cream, sugar and espresso powder in a heavy saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat.
  4. Whisk yolks, cinnamon, and nutmeg in medium bowl.
  5. Gradually whisk in cream mixture, then vanilla.
  6. Divide custard among ramekins.
  7. Pour enough hot water into pan to come halfway up the sides of the ramekins.
  8. Bake until custards are softly set, about 30 minutes. Remove custards from water.
  9. Chill until cold (at least 3 hours). Can be made 1 day ahead. Cover and keep refrigerated.
  10. Preheat broiler.
  11. Arrange custards on baking sheet.
  12. Press 1/2 tablespoons brown sugar through strainer onto each custard.
  13. Broil custards until sugar bubbles and carmelizes, about 2 minutes.
  14. Chill custards until topping hardens, at least 1 hour and up to 4 hours. serve cold.

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