Ww Spiced Coffee Custards Recipes

Steps:

• Preheat oven to 350. Arrange eight 6 ounce custard cups in a large roasting pan.
• In a smal bowl, combine the brewed coffee and espresso powder. In a large bowl, whisk sugar, eggs, egg whites, allspice, and salt. Stir in milk and coffee mixture. Ladle mixture into custard cups Place roasting pan in the oven. Pour enough hot water into pan to come up t the sides of the custard cups.
• Bake until a knife inserted into center of custard comes out clean, about 40 minutes. Remove from roasting pan and cool on rack at room temperature, refrigerate, covered at least 4 hours, Serve with a dollop of whipped topping.

Steps:

• In a small skillet, cook ¼ cup of the sugar over moderate heat, stirring with a fork, until it is melted and golden caramel in colour.
• Add ¼ cup water carefully (pour it into the side of the skillet) and simmer the mixture, stirring, until the caramel is dissolved.
• Remove from heat and stir in chocolate until it is melted.
• Preheat oven to 300 degrees F.
• Scald the milk.
• In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and add the chocolate mixture, whisking.
• Whisk in the scalded milk in a stream.
• Add the espresso powder, vanilla and a pinch of salt.
• Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
• Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
• Cover pan tightly with foil.
• Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
• Let them cool completely, uncovered.
• Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled).
• Garnish each custard with a rosette of whipped cream.

Steps:

• Place a roasting pan 3/4 full of hot water in an oven heated to 300 degrees. Brush four 6-ounce custard cups with melted butter. Set aside. Combine the cream, milk, and espresso in a small saucepan over medium heat and bring almost to a simmer. Remove from heat and set aside.
• Whisk together egg yolks, whole egg, sugar, vanilla, and a pinch of salt in a medium bowl. Add a little of the hot milk mixture to the egg mixture, and whisk well. Add the remaining milk mixture, and whisk again to combine well. Strain mixture through a sieve. Pour into the custard cups, and place in water bath in the oven, making sure that the water comes 3/4 of the way up sides of cups. Bake until the custard is set, about 35 minutes.
• Remove from the oven and water bath. Cool for about 20 minutes. Loosen custards with a knife. Invert onto serving dishes; top with chocolate. Alternatively, refrigerate, and turn out when needed.

Steps:

• Combine and scald all ingredients except for the eggs.
• Slowly pour the mixture over the beaten eggs.
• Beat until well blended.
• To bake the custard, pour the batter into a baking dish or individual molds.
• Place them in a pan of hot water in a moderate oven at 325° for 45 minutes or until custard is set.
• To test, the custard, insert a knife or spoon. If the custard doesn't stick, it is ready.
• Serve chilled with whipped cream or a sprinkle of powdered sugar and ground nuts.

Steps:

• In a medium-size pot, bring water to a boil.
• Stir in the spices, cover, and simmer over low heat for 5 minutes.
• Stir in the pre-brewed coffee.
• Meanwhile, in a saucepan, heat milk until almost boiling.
• Strain the coffee through a fine mesh strainer covered with cheesecloth into the milk.
• Add sweetener, stir, and serve in mugs.

Steps:

• Combine all the ingredients in a small (1 mug or 2 cup size) coffee plunger.
• Add boiling water and allow to stand for 5 minutes before pouring.

Steps:

• Combine 1 cup whipping cream, milk, and espresso mixture in heavy large saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring mixture to boil. Using tongs, remove bean; discard. Whisk sugar and egg yolks in large bowl until pale and thick, about 2 minutes. Gradually pour hot cream mixture over egg yolk mixture, whisking constantly. Return mixture to saucepan and simmer over low heat until mixture is thick enough to coat spoon, stirring constantly, about 5 minutes (do not boil). Remove from heat. Whisk in espresso beans and cinnamon. Cover and chill 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Beat remaining 1 cup whipping cream in medium bowl to soft peaks. Strain custard through fine sieve into another medium bowl. Place coffee ice cream in large bowl. Fold in 1/3 of custard to soften ice cream. Fold in 1/3 of whipped cream. Fold in remaining custard and whipped cream in 2 more additions each (do not overmix). Cover with plastic wrap and chill until cold, about 1 hour. Transfer to freezer; freeze mixture until very cold and thick, about 15 minutes. Transfer to pitcher and pour into chilled wineglasses at table.

Steps:

• Preheat oven to 350*F.
• Scald milk or cream Remove from heat.
• Beat eggs and sugar together until foamy.
• Add the milk or cream and the coffee and mix well.
• Pour the mixture into individual custard cups OR one 6-cup baking dish, and set in pan of hot water in a pre-heated oven. (The water should come half-way up the sides of the dish.).
• Bake for 35-45 minutes until a knife inserted in the centre comes out dry. (A 6-cup dish will take at least 15 minutes longer than individual custard cups.).
• Chill at least 2 hours before serving.

Steps:

• Put everything except the sugar in a coffee pot and heat over a gas flame.
• Keep on the heat for 3-4 minutes until the milk froths and rises up in the pot.
• Take off the heat and add sugar to your taste, remembering that sugar brings out the flavour of the spices.