Baking with Dorie: Slippery-Slidey Cinnamon-Espresso Cup Custard

Just up on Serious Eats, the latest Baking with Dorie recipe: Slippery-Slidey Cinnamon-Espresso Cup Custard -- smooth, comforting, tasty, easy and right for the season.  Hope you'll enjoy it.

Comments

[mimi]

Thank you Dorie -- and I must tell you I am working (baking) my way through "Baking" too!

[Dorie]

Paula, I'm with you: pumpkin custard is great! I love pumpkin for custard, pie and ice cream because it's got great texture and is a terrific team player -- it goes so well with spices.

Maria, I hope you tried the custards. And thanks for the word "deluctable" -- it's fun to say.

Ruth, I assume if you made my butterscotch pudding for hubby and not the kids, it's because you followed the recipe and used real Scotch. I'm glad you liked it. I love the flavor and texture of that pudding.

DKH, you did spot me in the audience at the Julia in America panel and yes, I found it really, really interesting. Thanks for the link to your post about the evening. You did a great job of reporting on it.

Mimi, thank you for your kind words about my work. You pose a really tough question and I'm not sure I've got an answer for you. I don't know that there was ever a point when I thought, "okay, I'm now a professional." In fact, I'm sure there wasn't because that thought wasn't really part of the way I looked at what I was doing. I'll have to consider this some more. But I think it's wonderful that you have the goal of becoming "an amazing home cook" and I'm sure you will do it because, even though I don't know you, my sense is that anyone who would set such a goal, will work very hard to achieve it!

Carol, oh you of fabulous coffee fame, espresso powder is found in the, dare I say it, instant coffee section of the supermarket. Since you are surrounded by wonderful coffee beans, you could make the custard with beans. Coarsely chop a couple of spoonfuls of espresso beans, toss them into the saucepan with the milk and bring to the boil. Taste the milk – if it has good espresso flavor, strain it and carry on with the recipe; if it’s a little weak, steep it for a few more minutes, then strain. Oh, and add the cinnamon.

Kelly-Jane - as always it's nice to hear from you.

[Kelly-Jane]

That sounds so good, and looks it too!

[Carol]

I want to make the cinnamon espresso cup custard, but I need to know, is Espresso Powder actually finely ground espresso or something else ignorami like myself should know exists in the baking isle?

[RuthWells]

It is definitely pudding season. I sent the 6th grader to school with your decadent chocolate oatmeal drops on Friday, and those that did not get eaten came back as crumbs. We are going to press them into a pie tin and fill with your chocolate cream pie filling. Yum, yum!

[Mimi]

Hi Dorie -- I've admired your work and columns for some time. I am very impressed with the fact that you are really self taught. I have a goal of becoming an amazing home cook (mostly self taught). My question is to you -- when did you feel like you had become a professional and what did it take to get there? Thank you!

[DKH]

This looks delicious! There was definitely a chill in the city air tonight, so I think fall is finally here. Time for stews, roasted vegetables, and custards!

By the way, I believe I spotted you on Wednesday in the audience at the Julia Child conversation at the New York Public Library. Did you enjoy the panel? Here's my report from the evening: Julia Child in America

[RuthWells]

Seasonal is right! In a spurt of energy last night, I whipped up your butterscotch pudding for me and Hubby. It is delish.

[Maria]

With a name like that, who could resist? These custards look deluctable!

[Paula]

Dori,
My mother used to make custards all the time for us when we were younger. She made several flavors. my favorite was pumpkin custard. I hadn't thought about making them in ages. Cinnamon espresso custard sounds divine! I'll have to give it a try.