Coffee Pot de Creme
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.
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