Despite being the pastry chef at Miller Union in Atlanta, Claudia Martinez never had much of a sweet tooth growing up. Now, she is determined to create tasty desserts that satisfy her fellow non-sweet treat lovers. This coffee cardamom custard balances normally sweet custard by infusing it with coffee beans and espresso powder. The end result is almost frappuccino-like creamy decadence with a gentle bitterness from the coffee. To save yourself time the day of feasting, make the custard a day in advance and let it set overnight.
10 egg yolks
¾ cup sugar
1 quart heavy cream
¼ cup whole green cardamom pods
¼ cup decaf coffee beans
2 teaspoons decaf espresso powder
8-9 (4-ounce) ramekins
- Preheat oven to 325 degrees. In a large bowl, whisk together yolks and sugar and set aside. In a pot, bring cream, cardamom, and coffee beans to a boil. Turn off heat and let steep 5 minutes.
- Warm cream again over medium heat, and slowly pour half over yolk mixture, whisking together before pouring entire mixture back into pot. Strain mixture into a large pitcher; add espresso powder and whisk.
- Bring 1 quart water almost to a boil. In two deep baking pans or casserole dish-es, place ramekins and fill to the height of the pan with cream mixture. Place pans in oven and pour hot water almost to the top of the ramekins. Bake, turning pans halfway through cooking, until center is set and a cake tester comes out clean, about 25 to 35 minutes.
- Remove from oven when ready and let sit in water for about 30 minutes.Transfer ramekins to a sheet tray and place in refrigerator to set for 2 hours before serving
Recipe ByPastry chef Claudia Martinez of Miller Union, Atlanta