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Adapted from my favorite cookbook, “The Cook’s Intense Flavor” by Krause. I changed a few ingredients and preparations, to make it easy and less time consuming!
1. Preheat the oven to 300 F.
2. Place a saucepan over medium heat and add the cream, milk, espresso powder, and cardamon; bring to simmer.
3. Meanwhile in a medium sized bowl whisk together yolks and sugar for 1-2 minutes until light ended.
4. Slowly drizzle some of the hot cream into the yolk mixture, continually whisking as you go.
5. Then add the egg mixture back into the saucepan. Simmer the egg and milk mixture, continuously whisking the entire time. Stir until custard forms (should coat the back of spoon when it’s ready). This will take about 15-20 minutes.
6. Divide this egg and milk mixture into four 4-6 ounce sized ramekins. Place ramekins in a roasting pan and fill the roasting pan with hot water, enough to reach about halfway up the sides of the ramekins.
7. Bake for about 40 minutes or until custards are just set, but still slightly jiggly at the center.
8. Remove ramekins from the pan, and chill in the refrigerator.
9. Serve with whipped cream and your favorite nuts (I used pistachio).
This dish is so easy to make and, in comparison to its traditional cousin, can be made as low fat as you desire (using fat free Cool Whip and sugar free pudding mix). The molasses cookies add a spiciness not often found in a traditional pie crust. If you don’t like the flavor of molasses, you could always substitute ginger snaps, but the soft molasses cookies are a delicious addition.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!