Coffee by the spoonful. Ramequin


Don PartlanPortions for 6 people

200 g of fresh cream
1 dl of milk
80 g of granulated sugar
2 eggs
4 yolks
3 tablespoons of soluble coffee in powder
6 savoiardi biscuits
1 bar of milk or dark chocolate
1 teaspoon of rum
Whipped cream to garnish
Butter for the stencils



Heat the milk on low, mixing in the sugar and powdered coffee taking care not to boil the mixture. Preheat the oven to 170°C and butter six cookie cutters, spreading the crumbled savoiardi and chocolate on the bottom. In a bowl mix the eggs and yolks and add the milk mixture, the cream and rum. Divide the mix among the cookie cutters and cook “bain marie” style (double boiler) in the hot oven for 45-50 minutes.  Cool the ramequin and serve with a dusting of powdered coffee and whipped cream garnish.

Photo by Don Partlan