Cappuccino Creams

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• vegetable oil cooking spray
• 1 piece vanilla bean, split lengthwise
• 1 3/4 cups whipping cream
• 2 ounces chocolate, finely chopped (such as lindt or bakers)
• 5 tablespoons sugar
• 4 large egg yolks
• 1 large egg
• 1/4 cup sour cream
• 4 teaspoons rum
• 1 pinch salt
• 4 teaspoons espresso powder

Recipe

• 1 preheat oven to 350.
• 2 spray six 3/4-cup ramekins or custard cups with nonstick spray.
• 3 place cups in 13 x 9 x 2-inch baking pan.
• 4 scrape seeds from vanilla bean into small saucepan; add bean.
• 5 mix in 1/2 cup cream and chocolate.
• 6 stir over low heat just until smooth.
• 7 set aside.
• 8 whisk 1 1/4 cups cream, sugar, yolks, egg, sour cream, rum and salt in medium bowl until smooth.
• 9 strain chocolate mixture into egg mixture and whisk to blend.
• 10 pour 1/4 cup custard mixture into each ramekins; reserve remaining custard.
• 11 pour enough hot water into baking pan to come halfway up sides of ramekins.
• 12 bake until custards set, about 30 minutes.
• 13 let stand 5 minutes.
• 14 add espresso to remaining custard mixture; stir until dissolved.
• 15 spoon espresso custard over chocolate custards, dividing equally.
• 16 bake until custards set, about 30 minutes.
• 17 remove from water.
• 18 chill uncovered until cold, about 3 hours.
• 19 (can be made 1 day ahead. cover; keep chilled).
• 20 cut around ramekin sides to loosen custards.
• 21 turn out onto plates.