Ruth’s Chris Espresso Crème Custard – Smooth, Deep, Elegant

This espresso crème custard is a refined, steakhouse-style dessert that delivers richness without heaviness. Inspired by the understated elegance of Ruth’s Chris desserts, it focuses on pure flavor and flawless texture rather than excess sweetness. Every spoonful is smooth, creamy, and deeply satisfying.

The espresso is the star here, providing a bold coffee presence that feels sophisticated rather than bitter. Dissolved directly into warm cream, it infuses the custard evenly, creating a balanced flavor that pairs beautifully with the natural richness of eggs and dairy.

A gentle water bath ensures slow, even cooking, which is essential for achieving that silky, just-set texture. The custard should tremble slightly in the center when removed from the oven, firming up perfectly as it chills. Straining the mixture before baking removes any air bubbles, resulting in an exceptionally smooth finish.

Served chilled, this dessert is ideal after a rich meal. It’s elegant on its own but also pairs beautifully with a small dollop of whipped cream or a light dusting of cocoa powder. Simple, classic, and unforgettable, this custard proves that restraint can be just as indulgent as excess.

Servings and Timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes, plus chilling

Ingredients

1½ cups heavy cream
½ cup whole milk
⅓ cup granulated sugar
2 large eggs
2 large egg yolks
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat the oven to 325°F (165°C). Place four ramekins in a baking dish.
In a saucepan over medium heat, warm the heavy cream and milk until steaming, but not boiling.
Whisk in the espresso powder until fully dissolved, then remove from heat.
In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until smooth.
Slowly pour the warm cream mixture into the egg mixture, whisking constantly to temper the eggs.
Strain the custard through a fine sieve for an ultra-smooth texture.
Divide the custard evenly among the ramekins.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake for 30–35 minutes, until the custards are just set with a slight jiggle in the center.
Carefully remove the ramekins from the water bath. Let cool, then refrigerate for at least 2 hours before serving.

Variations

Add a splash of coffee liqueur for deeper espresso flavor.
Substitute dark brown sugar for a subtle caramel note.
Top with shaved dark chocolate for added richness.
Serve with biscotti on the side for a classic pairing.

Tips

Do not let the cream boil, as this can affect the custard’s texture.
Straining the custard is key to achieving a perfectly smooth finish.
The custard will continue to set as it chills, so avoid overbaking.
Serve well chilled for the best flavor and texture.