Cappuccino
Creams
Nonstick
vegetable
oil
spray
1
3/4
cups
whipping
cream
2
ounces
white
chocolate,
finely
chopped
5
tbsp
sugar
1
tsp
vanilla
or
1/8
tsp
ground
vanilla
4
egg
yolks
1
egg
1/4
cup
sour
cream
pinch
of
salt
4
tsp
instant
espresso
powder
Preheat
oven
to
350.
Spray
6
3/4-cup
ramekins
or
custard
cups
with
nonstick
spray.
Place
cups
in
13x9x2-inch
baking
pan.
Combine
1/2
cup
cream
and
white
chocolate
in
small
saucepan
and
stir
over
low
heat
until
just
smooth.
Set
aside.
Whisk
1
1/4
cups
cream,
sugar,
vanilla,
yolks,
egg,
sour
cream,
and
salt
in
medium
bowl
until
smooth.
Strain
white
chocolate
mixture
into
egg
mixture
and
whisk
to
blend.
Pour
1/4
cup
custard
mixture
into
each
ramekin;
reserve
remaining
custard.
Pour
enough
hot
water
into
baking
pan
to
come
halfway
up
side
of
ramekins.
Bake
until
custard
set,
about
30
minutes.
Let
stand
5
minutes.
Add
espresso
to
remaining
custard
mixture;
stir
until
dissolved.
Carefully
spoon
espresso
custard
over
white
chocolate
custards.
Bake
until
custards
set,
about
30
minutes.
Remove
from
water
and
chill,
uncovered,
until
cold.
Invert
ramekins
onto
plate
to
serve.
Submitted By (Miki)
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