Prep Time 20minutes
Cook Time 25minutes
Passive Time 3hours
1/4cup heavy cream
1 vanilla bean, scraped
3 egg yolks
1tsp vanilla extract
1tsp instant espresso
1/8cup unsweetened cocoa
Pour milk and cream into a small saucepan with the seeds of one vanilla bean.
Add heaps of sugary sweetness and bring to a boil. When it reaches the boil, remove from heat.
Next, prepare the flavorings. Chocolate, vanilla, and espresso. Place them in 3 heat-safe bowls.
Preheat the oven to 375F.
In a large bowl, whisk the eggs and yolks together. Ladle in a little of the hot milk mixture to bring the egg temperature up. Whisk thoroughly. This will keep them from scrambling. Now you can whisk in the rest of the milk mixture.
Divide it between the three flavors. You may need to strain the chocolate and espresso ones again, if you have trouble working the lumps in. It helps to treat the cocoa like cornstarch and make a slurry.
Place 8 ramekins in a paper towel lined casserole dish. Fill with egg mixtures. Use a spoon to scoop off any bubbles. Otherwise they’ll still be there when you bake the custards.
Pour hot water in the casserole, about half way up the sides of the custards. This will keep them from overcooking. Bake at 375F for about 25 minutes. Remove them when the outer edges are set, but the inside is still really jiggly. The custards will set up in the fridge, once completely chilled (this will take a few hours).