Cappuccino Creams
Source of Recipe
Bon App�tit, October 1995
List of Ingredients
- 1 (2�-inch) piece vanilla bean, split lengthwise
- 1� cups whipping cream
- 2 ounces good-quality white chocolate, finely chopped
- 5 Tbsp sugar
- 4 large egg yolks
- 1 large egg
- � cup sour cream
- 4 tsp clear (white) rum
- Pinch of salt
- 4 tsp instant espresso powder
Instructions
- Preheat oven to 350� F. Spray six �-cup ramekins or custard cups with nonstick vegetable oil spray. Place cups in 13x9x2-inch baking pan. Scrape seeds from vanilla bean into small saucepan; add bean. Mix in � cup cream and white chocolate. Stir over low heat just until smooth. Set aside.
- Whisk 1� 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 � cup custard mixture into each ramekin; 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.
- Add espresso to remaining custard mixture; stir until dissolved. Spoon espresso custard over white chocolate custards, dividing equally. 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.) Cut around ramekin sides to loosen custards. Turn out onto plates. Garnish with fresh strawberries and coffee beans, if desired.
Serves 6
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