Skip to main content
Epicurious
Bon Appétit

Cappuccino Creams

4.3

(5)

White chocolate custard tops espresso custard in this luxurious make-ahead dessert. It's pretty garnished with fresh strawberries and coffee beans.

Recipe information

  • Yield

    Serves 6

Ingredients

Nonstick vegetable oil spray
1 2 1/2-inch piece vanilla bean, split lengthwise
1 3/4 cups whipping cream
2 ounces good-quality white chocolate (such as Lindt or Bakers), finely chopped
5 tablespoons sugar
4 large egg yolks
1 large egg
1/4 cup sour cream
4 teaspoons clear (white) rum
Pinch of salt
4 teaspoons instant espresso powder

Preparation

  1. Step 1

    Preheat oven to 350°F. Spray six 3/4-cup ramekins or custard cups with nonstick spray. Place cups in 13x9x2-inch baking pan. Scrape seeds from vanilla bean into small saucepan; add bean. Mix in 1/2 cup cream and white chocolate. Stir over low heat just until smooth. Set aside.

    Step 2

    Whisk 1 1/4 cups cream, sugar, yolks, egg, sour cream, rum and salt in medium bowl until smooth. Strain white chocolate mixture into egg mixture and whisk to blend. Pour 1/4 cup custard mixture into each ramekins; reserve remaining custard. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until custards set, about 30 minutes. Let stand 5 minutes.

    Step 3

    Add espresso to remaining custard mixture; stir until dissolved. Spoon espresso custard over white chocolate custards, dividing equally.

    Step 4

    Bake until custards set, about 30 minutes. Remove from water. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)

  2. Step 5

    Cut around ramekin sides to loosen custards. Turn out onto plates.

TagsCustardDessertCoffeeBeveragesRumAlcoholItalian AmericanItalianEuropeanVanillaHerbs & SpicesChocolateSour CreamDairyBrunchDinnerGluten FreeNut FreeVegetarianMake AheadEasyBakingBon Appétit
Read More
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Chocolate Pie
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
5-Minute Chocolate Mug Cake
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Mississippi Mud Cake
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Almost Cannoli Galettes
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.