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The chocolate chip cookie, a beloved staple in dessert repertoire, has a history as rich and delightful as its flavor. The origin of this iconic treat dates back to the 1930s, when Ruth Wakefield, owner of the Toll House Inn in Massachusetts, decided to add chopped chocolate to her butter cookie batter. Little did she know, this simple yet ingenious modification would birth a culinary sensation that would sweep across the globe, becoming a quintessential American dessert.

Rich Espresso Custard Pots

Discover the ultimate guide to baking delicious homemade chocolate chip cookies! This comprehensive resource covers everything from the history of this iconic treat to the essential ingredients and techniques for perfect cookies. Learn about the science behind texture and flavor, measuring ingredients accurately, and tips for customizing recipes. Embrace your inner baker and fill your kitchen with the appetizing aroma of freshly baked cookies that will delight everyone!
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Ingredients
  

1 ½ cups heavy cream

1 cup whole milk

4 large egg yolks

½ cup granulated sugar

2 tablespoons instant espresso powder

1 teaspoon vanilla extract

A pinch of salt

Optional: dark chocolate shavings and whipped cream for garnish

Instructions
 

Preheat Oven: Preheat your oven to 325°F (160°C). Prepare a baking dish that can hold four ramekins and set it aside.

    Mix Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until just simmering but not boiling.

      Dissolve Espresso Powder: Once the milk mixture is hot, remove it from the heat and whisk in the instant espresso powder until it's fully dissolved.

        Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture becomes thick and pale.

          Combine Mixtures: Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. This will prevent the eggs from curdling.

            Add Vanilla: Stir in the vanilla extract.

              Strain (optional): For an ultra-smooth custard, strain the mixture through a fine mesh sieve into a clean bowl or measuring jug.

                Pour into Ramekins: Divide the custard mixture evenly among the four ramekins.

                  Prepare for Baking: Place the ramekins into the baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath.

                    Bake: Carefully place the dish in the preheated oven and bake for about 30-35 minutes, or until the custards are just set but still jiggle slightly in the center.

                      Cool Down: Remove the custards from the water bath and let them cool at room temperature before refrigerating. Chill for at least 2 hours or until set.

                        Serve: Just before serving, garnish with dark chocolate shavings and a dollop of whipped cream if desired. Enjoy your indulgent espresso custards!

                          Prep Time: 15 minutes | Total Time: 2 hours 50 minutes | Servings: 4