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Espresso Custard


Pre-heat oven to 350° F.
Keep a tea kettle or saucepan of boiling water ready for when you bake.
In a glass bowl combine sugar, eggs, salt and vanilla, mix well.
Stir in milk and espresso.
Put a deep roasting pan on the middle rack of the oven.
Using 6-6 oz. ungreased ramekins or 1-1qt. ungreased casserole, place inside the roasting pan.
Pour custard evenly into the ramekins or the casserole.
With the boiling water, pour around the ramekins or casserole approximately 1” deep. Bake for 45-55 minutes or until firm to the touch in the center.

 

Espresso Custard

Ingredients:
- 3 large eggs
- ¾ cup sugar
- 1/8 tsp salt
- 2 tsp. vanilla extract
- ½ cup espresso, room temperature
- 2 ½ cups milk


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