Sous-Vide Espresso Martini Custards

This luxurious twist on the classic Espresso Martini is the ultimate dessert for coffee and cocktail lovers. Featuring a smooth, velvety coffee-infused custard, these treats are perfectly cooked using the sous-vide method for a foolproof, creamy texture.

The best part? Minimal effort, no stress! You can prepare them ahead of time—they stay fresh for 3–4 days in the fridge—making them the perfect fuss-free dessert.

Want to go bold? Double the espresso liqueur and reduce the cream by 50ml for an extra indulgent, boozy twist.

Ingredients (Serves 6)

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)

Equipment

• Sous-vide stick
• Heatproof jars with lids (approx. 120ml each)
• Mesh strainer or cheesecloth

Preparation Method

Infuse the Coffee Cream

• Coarsely grind the coffee beans using a mortar and pestle or a food processor. (Avoid espresso powder or pre-ground coffee, as they won’t strain properly.)
• Heat the double cream and sugar in a saucepan over medium heat until the sugar dissolves—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 allow it to infuse for at least 45 minutes.

Strain & Divide

• Strain the coffee-infused cream through a mesh strainer or cheesecloth to remove any grounds and achieve a smooth texture.
• Divide the custard mixture between six heatproof jars (approx. 120ml each), filling them to about 80% capacity.
• Close the jar lids lightly—tight enough to prevent moisture but loose enough to allow air to escape during cooking.

Sous-Vide Cooking

• Preheat the water bath to 83°C.
• Carefully place the jars in the water bath, ensuring the water level stays just below the lids.
• Cook sous-vide for 1 hour, until just set. Begin checking at 30 minutes—the custard should have a slight wobble when tapped.

Chill & Serve

• Remove the jars from the water bath and chill in the fridge for 2–3 hours.
• When ready to serve, whip the 125ml double cream to soft peaks and spoon it over each custard. Garnish with coffee beans if desired.