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
• Vacuum sealer
• Heatproof jars with lids (approx. 120ml each)
• Fine sieve or muslin cloth

Preparation Method

Step 1: 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.

Step 2: Strain & Divide

Strain the coffee-infused cream through a fine sieve (for extra smoothness, line the sieve with muslin).

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.

Step 3: 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.

Step 4: 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.