Coffee & Donuts Recipe
Coffee Pot de Crème, Coffee & Fernet Ice Cream; Brown Butter Beignets, Salted Caramel
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Ingredients
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Coffee Pot de Crème
Coffee & Fernet Ice Cream
Brown Butter Beignets
Salted Caramel Sauce
Method
Coffee Pot de Crème
- 1
Infuse milk and cream
Combine 1 cup whole milk, 1 cup heavy cream, 1/2 cup coarsely ground strong brewed coffee (or brewed espresso), and 1 tsp instant espresso powder in a saucepan over medium heat. Warm until just below simmer (do not boil), stirring to dissolve the espresso powder. Remove from heat, cover, and let steep 20 minutes. Strain through a fine mesh sieve or cheesecloth into a bowl, pressing to extract liquid; discard grounds.
- 2
Temper egg yolks
Whisk 6 large egg yolks with 3/4 cup granulated sugar and 1/4 tsp salt in a heatproof bowl until slightly thickened and pale. Slowly pour about 1/2 cup of the warm coffee-cream infusion into the yolks while whisking constantly to temper. Continue adding the rest in a slow stream, whisking, until combined.
- 3
Cook custard
Return the tempered mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard registers 175–180°F (or coats the back of the spoon). Do not boil or let it curdle.
- 4
Finish and chill
Strain the finished custard into a clean bowl through a fine sieve to remove any cooked bits. Stir in 1 tsp vanilla extract. Divide into 6 (4–6 oz) ramekins or jars. Cover with plastic wrap (press on surface to prevent skin) and chill at least 4 hours, preferably overnight. Optional: whip 1/2 cup cold heavy cream to soft peaks and dollop on each pot de crème before serving.
Coffee & Fernet Ice Cream
- 5
Make custard base
In a saucepan combine 1 cup whole milk, 1 cup heavy cream, 1/2 cup cooled strong brewed coffee, and 1/2 tsp instant espresso powder. Warm over medium heat until steaming but not boiling. In a bowl, whisk 4 large egg yolks with 3/4 cup granulated sugar until pale and slightly thickened. Temper the yolks by slowly whisking in about 1/2 cup of the warm coffee-cream, then whisk the yolk mixture back into the saucepan.
- 6
Cook to nappe
Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon (175–180°F). Remove from heat and strain into a clean bowl. Stir in 2 tbsp Fernet-Branca, 1/2 tsp vanilla extract, and 1/8 tsp salt. Let cool to room temperature, then refrigerate until thoroughly chilled (at least 4 hours or overnight).
- 7
Churn
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until soft-set. Transfer to a container and freeze at least 2–4 hours to firm up before serving.
Brown Butter Beignets
- 8
Brown the butter
In a small saucepan melt 6 tbsp unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter foams and then turns golden brown with a nutty aroma and brown bits on the bottom, about 4–6 minutes. Pour browned butter into a small bowl to stop cooking and let cool to warm.
- 9
Activate yeast & combine liquids
Warm 1/2 cup whole milk to about 100–110°F and stir into it 1 tsp active dry yeast and 2 tbsp granulated sugar. Let sit 5–7 minutes until foamy. In a mixing bowl whisk the warmed browned butter, 1/4 cup warm water, and 1 beaten large egg. Add the foamy yeast-milk mixture and whisk to combine.
- 10
Make dough
In a large bowl combine 2.5 cups all-purpose flour and 1/2 tsp fine sea salt. Add the wet ingredients and stir with a wooden spoon or dough hook until a soft, slightly sticky dough forms. If using a stand mixer, knead with dough hook 4–6 minutes until smooth and elastic. If by hand, turn out onto a lightly floured surface and knead 6–8 minutes.
- 11
- 12
Shape beignets
Punch down the dough and turn out onto a lightly floured surface. Roll to about 1/3-inch thickness. Use a 2.5–3 inch round cutter or square cutter to cut into pieces (or cut into 2x2 in squares). Place cut pieces on a parchment-lined tray, cover lightly, and let rest 20–30 minutes (they will puff slightly).
- 13
Heat oil and fry
Pour vegetable oil into a deep, heavy pot to reach a 2–3 inch depth and heat to 350–360°F (use a thermometer). Fry beignets in small batches, 1–2 minutes per side, until puffed and deep golden brown. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain. Keep warm in a 200°F oven while frying remaining batches.
- 14
Salted Caramel Sauce
- 15
Make caramel
In a medium heavy-bottomed saucepan combine 1 cup granulated sugar and 1/4 cup water. Cook over medium heat without stirring (swirl pan gently if needed) until the sugar dissolves and turns amber (around 340–350°F). Watch carefully to avoid burning.
- 16
Finish sauce
As soon as the caramel reaches a deep amber color, remove from heat and carefully add 6 tbsp unsalted butter (it will bubble vigorously); whisk until incorporated. Slowly pour in 1/2 cup heavy cream while whisking (mixture will steam). Stir in 1/2 tsp vanilla extract and 3/4 tsp fine sea salt. Let cool slightly before transferring to a jar. Sauce will thicken as it cools. Keep at room temperature for up to 2 days or refrigerate and warm gently before serving.