Dairy Free Espresso Mexican Vanilla Custard with Whole Beans

Ingredients

• 2 cups coconut cream (480 ml)
• 5 large egg yolks
• 0.5 cup granulated sugar (100 g)
• 6 tbsp granulated sugar, for the crust (75 g)
• 1 Mexican vanilla bean, split and scraped
• 1 tsp espresso powder (2 g)

Instructions

1. 1. Flavor note: Dissolve the espresso powder in a teaspoon of warm water before adding, so it blends smoothly.
2. 2. Heat the cream with the vanilla in a saucepan until it steams and bubbles form at the edges, then remove from heat and let it steep for 10 minutes to deepen the flavor.
3. 3. Whisk the egg yolks and sugar in a bowl until smooth and slightly lightened in color.
4. 4. Pour the warm cream into the yolks in a slow stream, whisking constantly so the eggs don't scramble, then strain the mixture through a fine sieve.
5. 5. Divide among ramekins set in a baking dish. Pour hot water into the dish to reach halfway up the ramekins, then bake at 325F (165C) for about 35 minutes, until the centers are just set but still jiggle slightly.
6. 6. Chill at least 3 hours. Just before serving, sprinkle an even layer of sugar over each top and torch until it melts into a deep amber, glassy crust.