Recipe courtesy of Heather Carlucci
Episode: Weeknight Treats
Save Recipe Print
50 min
5 min
45 min
8 servings



In a heavy bottom saucepan, bring heavy cream, milk and half the sugar to scald.

Meanwhile, add the other half of the sugar to the yolks and whisk together well. Take saucepan off of the heat and temper a small amount of the hot milk to the yolks, whisking constantly.

Pour the tempered yolks into the hot milk. Add the dissolved espresso powder. Pour through a fine strainer.

Pour into ramekins. Set ramekins onto a baking pan and fill pan with 1 inch of water.

Set baking pan with ramekins in 300 degree F oven and bake for 30 to 35 minutes until

edges of custard are set and middle is liquid.

Let cool completely before refrigerating. Serve with chocolate wafers.

Trending Videos 6 Videos

Get the recipe

Mac-O-Lantern and Cheese Bowls 00:56

Scare up a delicious dinner with these mac and cheese-stuffed bell peppers.


Perfect Pot Roast

Recipe courtesy of Ree Drummond

One-Pot Mac 'n' Cheese

Recipe courtesy of Food Network Kitchen

Slow-Cooker Home-Style Mashed Potatoes

Recipe courtesy of Food Network Kitchen

Turkish Coffee Pots de Creme

Recipe courtesy of Denise Brown

Coffee-Cardamom Pots de Creme

Recipe courtesy of Daniel Boulud

Chocolate and Coffee Pots de Creme

Recipe courtesy of Nick Malgieri

Mocha Pot De Creme

Recipe courtesy of Tyler Florence

Pots de Creme

Recipe courtesy of Kathy Cary|Drew Nieporent

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.