Espresso Martini Custards: A Decadent Dessert with a Caffeine Kick
Elevate your dessert game with Espresso Martini Custards, a sophisticated treat that combines the creamy richness of custard with the bold flavours of an espresso martini. This elegant dessert captures the essence of the popular cocktail, blending espresso, vodka, and a hint of coffee liqueur into a smooth, velvety custard. Perfect for dinner parties or special occasions, these custards offer a delightful mix of sweetness, creaminess, and a gentle caffeine boost.
Using your Instant Pot, you can achieve a perfectly set custard with minimal effort. The gentle, even heat ensures a silky texture, allowing the flavours of coffee and liqueur to fully infuse each spoonful. Topped with a sprinkle of cocoa powder or a few coffee beans for a finishing touch, these custards are as visually appealing as they are delicious.
Espresso Martini Custards are an indulgent way to end a meal, offering a unique twist for coffee and dessert lovers alike. Serve them in individual cups or ramekins, and enjoy the rich coffee notes balanced with the smooth, creamy custard base. This dessert is a true treat, combining the comfort of classic custard with the modern flair of an espresso martini.
Servings:
6 servings
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 60 g coffee beans
- 500 ml double cream
- 150 g sugar
- 8 egg yolks
- 45 ml coffee liquor
- 125 ml cream for serving
Instructions
- Very coarsely grind the coffee using a pestle and mortar or food processor. (Espresso or pre ground coffee will not strain out with your average sieve, so coffee beans are a must here!)
- Select Sauté on the Instant Pot and set the time to 3 minutes.
- Add the double cream, sugar and coffee, and sauté until warm. (Do not let it boil.)
- Whisk the eggs, then gently stream the coffee cream into the yolks, whisking constantly to prevent the eggs scrambling.
- Add the coffee liquor, then pour the whole mixture into a large dish, and set it aside to infuse for a minimum of 45 minutes.
- After 45 minutes, pour the coffee cream through a sieve (you can line the sieve with muslin for an extra smooth finish) and discard the coffee grounds.
- Divide the coffee cream between 6 heat safe jars (we used 120ml), filling them to about 80% full. Close the jar lids, enough to stop moisture, but not too tight as air needs to release during cooking.
- Clean the inner pot from excess cream, then place the trivet inside. Fill the pot 1/5 of the way up with warm water.
- Select Sous Vide, set the temperature to 83°C and the timer to 1 hour. Once the water is at the correct temperature, lower in the jars, making sure the water line is just below the jar lids. Sous vide the custards until just set. Start checking the custards around 30 minutes. To know they are set, give them a tap and they should wobble slightly.
- Once cooked, place in the fridge to set and cool for 2-3 hours.
- When ready to serve, whip the 125ml cream to soft peaks and spoon over the custards.