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Cappuccino Creams

Source of Recipe


Bon Appétit, October 1995






List of Ingredients



• 1 (2½-inch) piece vanilla bean, split lengthwise
  
• 1¾ cups whipping cream
  
• 2 ounces good-quality white chocolate, finely chopped
  
• 5 Tbsp sugar
  
• 4 large egg yolks
  
• 1 large egg
  
• ¼ cup sour cream
  
• 4 tsp clear (white) rum
  
• Pinch of salt
  
• 4 tsp instant espresso powder
  






Instructions



1. Preheat oven to 350° F. Spray six ¾-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 ½ cup cream and white chocolate. Stir over low heat just until smooth. Set aside.
   
   
2. Whisk 1¼ 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 ¼ 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.
   
   
3. 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