Sous Vide Espresso Martini Custards

SERVES: 6
PREP TIME: 10 MINUTES
COOK TIME: 1 HOUR (HANDS-OFF)
COOLING TIME: 2-3 HOURS
EQUIPMENT: INSTANT POT MULTICOOKERS

INGREDIENTS:

For the Custard:

• 60g coffee beans (coarsely ground)
• 500ml double cream
• 150g sugar
• 8 egg yolks
• 45ml espresso liqueur

For Serving:

• 125ml double cream (whipped)
• Coffee beans (optional, for garnish)

Instructions

1- Infuse the Coffee Cream

• Coarsely grind the coffee beans using a pestle & mortar or a food processor. (Avoid espresso or pre-ground coffee, as they won’t strain properly!)
• Select ‘Sauté’ on low on the Instant Pot and set the timer to 3 minutes.
• Heat the double cream, sugar, and coffee gently—do not let it boil.
• Whisk the egg yolks in a separate bowl. Slowly stream the warm coffee cream into the yolks, whisking constantly to prevent scrambling.
• Pour the mixture into a dish and let it infuse for at least 45 minutes.

2- Strain & Divide the Custard

• Strain the coffee cream through a fine sieve (for extra smoothness, line the sieve with muslin).
• Divide the custard mixture between six heat-safe jars (we used 120ml jars), filling them 80% full.
• Close the jar lids lightly—tight enough to prevent moisture but loose enough to allow air to escape during cooking.

3- Sous Vide the Custards

• Clean the Instant Pot, then place the trivet inside and fill it 1/5 of the way with warm water.
• Select ‘Sous Vide’ → Set temperature to 83°C → Timer: 1 hour.
• Once the water reaches the correct temperature, lower in the jars, ensuring the water level stays just below the lids.
• Sous vide until just set—start checking at 30 minutes. The custard should have a slight wobble when tapped.

4- Chill & Serve

• Once cooked, transfer the jars to the fridge and chill for 2-3 hours.
• When ready to serve, whip the 125ml cream to soft peaks and spoon over each custard.
• Garnish with coffee beans, if desired.
• Enjoy this silky, coffee-infused delight—the perfect end to a festive meal!