Ruth’s Chris Espresso Crème Custard – Smooth, Deep, Elegant
Description
Indulge in a silky, steakhouse-style espresso custard with a rich coffee flavor and luxurious creaminess. Perfect for an elegant dinner or anytime you crave a refined, unforgettable dessert.
Ingredients
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1½ cups heavy cream
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½ cup whole milk
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⅓ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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2 tsp instant espresso powder (adjust to taste)
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Pinch of salt
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Optional garnish: cocoa powder, shaved chocolate, or whipped cream
Directions
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Preheat Oven & Prepare Ramekins
Preheat oven to 325°F (160°C). Place 4–6 ramekins in a baking dish large enough to hold them in a single layer. -
Heat Cream & Milk
In a small saucepan over medium heat, combine heavy cream, milk, sugar, and espresso powder. Heat until just simmering (do not boil), stirring to dissolve sugar. Remove from heat. -
Whisk Eggs
In a separate bowl, lightly whisk eggs with vanilla extract and a pinch of salt. -
Temper Eggs
Slowly pour hot cream mixture into the eggs, whisking constantly to prevent curdling. -
Pour into Ramekins
Divide the custard mixture evenly among the ramekins. -
Bake in Water Bath
Pour hot water into the baking dish to come halfway up the sides of the ramekins. Carefully bake 30–35 minutes, or until custard is set but slightly jiggly in the center. -
Cool & Chill
Remove ramekins from water bath and cool to room temperature. Refrigerate at least 2 hours (or overnight) before serving. -
Serve
Garnish with a dusting of cocoa, shaved chocolate, or a dollop of whipped cream. Serve chilled.