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

Instructions:

1. Preheat the oven to 325°F (165°C). Place four ramekins in a baking dish.
2. In a saucepan over medium heat, warm the heavy cream and milk until steaming, but not boiling.
3. Whisk in the espresso powder until fully dissolved, then remove from heat.
4. In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until smooth.
5. Slowly pour the warm cream mixture into the egg mixture, whisking constantly to temper the eggs.
6. Strain the custard through a fine sieve for an ultra-smooth texture.
7. Divide the custard evenly among the ramekins.
8. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
9. Bake for 30–35 minutes, until the custards are just set with a slight jiggle in the center.
10. 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.