COFFEE CREME CUSTARD
2 cups heavy cream
2 teaspoons instant coffee granules
4 egg yolks (see my update below)
1 cup granular Splenda or equivalent liquid Splenda
Pinch salt
2 teaspoons vanilla
Heat the cream and coffee granules just to a simmer; cool slightly. I microwaved the cream in a 2-cup measuring cup just until it was hot but not boiling. Stir occasionally to help dissolve the coffee granules. In a medium bowl, whisk the remaining ingredients together and gradually whisk in the cream. Pour into four 6-ounce custard cups and place them in an 8x8" baking pan. Pour cold water into the baking pan until it comes about half way up the sides of the custard cups. Bake at 350º 25-40 minutes or until a knife inserted into center comes out clean. The internal temperature should be 170º. Mine took 40 minutes but you may want to start checking it sooner. The tops will get a little browned. Chill at least an hour before serving.
Makes 4 servings
With granular Splenda:
Per Serving: 497 Calories; 49g Fat; 5g Protein; 10g Carbohydrate; 0g Dietary Fiber; 10g Net Carbs
With liquid Splenda:
Per Serving: 473 Calories; 49g Fat; 5g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs
This yummy treat is another variation of the Crème Brûlée recipe. This time I made it coffee flavored. What looks like a topping is actually the baked foam that results from beating the eggs and cream. I do think that this would be nice with a nutty topping but I wanted to try it plain the first time making it. Click the photos to see close-ups.
UPDATE 4/1/12: The other day I made several batches of almond crackers, which call for only egg whites, so I had several egg yolks left over. Whenever I have at least 4 extra yolks on hand, I make some version of this custard. This time I had 5 yolks and decided to go ahead and throw them all in. I think this is even better with the extra yolk. It came out even more rich and thick than usual. I also increased the amount of sweetener to 1 cup instead of 3/4 cup. Here are the adjusted counts with the extra yolk:
With granular Splenda:
Per Serving with 5 yolks: 510 Calories; 50g Fat; 6g Protein; 10g Carbohydrate; 0g Dietary Fiber; 10g Net Carbs
With liquid Splenda:
Per Serving with 5 yolks: 486 Calories; 50g Fat; 6g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs