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Ingredients
- 1 cup whipping cream
- 1 cup half-and-half cream
- 1 Tbsp instant espresso or coffee granules
- 1/2 cup sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp vanilla
Instructions
- In a small saucepan, stir together heavy cream, half-and-half, and espresso. Heat over medium heat until steaming. In a medium bowl, whisk together sugar, eggs, egg yolks, and vanilla. Whisking constantly, gradually pour the hot cream mixture into the egg mixture. Once blended, divide the mixture among 4 to 6 remekins or small ovenproof coffee or tea cups.
- Place the cups in a 6-quart slow cooker — you may have to stack a couple on top of the first layer, letting them sit on the rims of the bottom ramekins) and carefully pour in enough water to go halfway up the sides of the bottom ramekins. Cover and cook on high for 2 to 4 hours or until set but still jiggly. Let cool to room temperature, then cover with plastic wrap and chill in the fridge for at least 2 hours or up to 1 day.
- Serves 4-6
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