15-Minute Custard Cups with Espresso
Creamy baked egg custard in 10 minutes, served warm alongside strong espresso. No pastry required—just silky, caramelized custard that tastes like a Portuguese bakery.
- Total time
- 15 min
- Servings
- 4
- Calories
- 210
- Protein
- 8g
Ingredients
- 4 whole large eggs
- ½ cup sweetened condensed milk
- ¼ cup whole milk
- ½ tsp vanilla extract
- ⅛ tsp salt
- 1 tbsp granulated sugar
- 1 cup espresso or strong brewed coffee
Instructions
- 1
Heat oven to 425°F. Whisk eggs, condensed milk, whole milk, vanilla, and salt until smooth.
- 2
Pour custard into four small ramekins or oven-safe cups, filling halfway.
- 3
Place ramekins in a baking dish, add hot water halfway up the sides, and bake 10 minutes.
- 4
Custards should jiggle slightly in the center but look set at edges—remove and let cool 1 minute.
- 5
Sprinkle sugar on top of each custard, let it cool another minute, then serve warm.
- 6
Pour a shot of espresso alongside each cup or serve as a palate cleanser between bites.
Tools you’ll need
- oven
- mixing bowl
- whisk
- four small ramekins or oven-safe cups
- baking dish
- kettle or pot for hot water
- spoon
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