This decadent spin on the espresso martini is sure to bring the party this Christmas. Our velvety, coffee infused custard is sous vide in the instant pot to achieve the perfect texture, then popped in the fridge to chill. The prep takes barely any time at all, and the gentle nature of sous vide means less worry about the custard overcooking. As these custards are made in jars, and will keep for 3-4 days in the fridge make them ahead for a fuss free Christmas day.
Double the espresso liquor and drop the cream by 50ml to really land yourself on Santa’s naughty list.
Ingredients:
- 60g coffee beans
- 500ml double cream
- 150g sugar
- 8 egg yolks
- 45ml espresso liquor
- 125ml cream for serving
Method:
- Very coarsely grind the coffee using a pestle and mortar or food processor.
- (Espresso and pre ground coffee will not strain out with your average sieve, so coffee beans are a must here!)
- Select Saute on a low heat on the Instant Pot and set the time to 3 minutes.
- Heat the double cream, sugar and coffee (do not let it boil) until warm.
- Whisk the eggs, then gently stream the coffee cream into the yolks, whisking constantly to prevent the eggs scrambling.
- Pour the mixture into a dish then set it aside to infuse for a minimum of 45 minutes
- Pour the coffee cream through a sieve (you can line the sieve with muslin for an extra smooth finish) and discard the coffee grounds.
- Divide the coffee cream between 6 heat safe jars (we used 120ml), filling them to about 80% full. Close the jar lids, enough to stop moisture, but not too tight as air needs to release during cooking.
- Clean the inner pot form excess cream, then place the trivet inside. Fill the pot 1/5 of the way up with warm water.
- Select Sous Vide, set the temperature to 83°C and the timer to 1 hour. Once the water is at the correct temperature, lower in the jars, making sure the water line is just below the jar lids.
- Sous vide the custards until just set. Start checking the custards around 30 minutes. To know they are set, give them a tap and they should wobble slightly.
- Once cooked, place in the fridge to set and cool for 2-3 hours).
- When ready to serve, whip the 125ml cream to soft peaks and spoon over the custards.
- Top with coffee beans if desired.