Articles / Food with Mark Bittman: Niki Segnit

Food with Mark Bittman: Niki Segnit

Published June 21, 2023

Plus, Coffee & Maple Syrup, a fantastic concoction from The Flavor Thesaurus: More Flavors

This recipe, from Niki Segnit’s The Flavor Thesaurus: More Flavors, was shared during Niki’s interview on Food with Mark Bittman.

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Coffee and maple syrup have a lot of flavor molecules in common, but when they are paired in a cup, it can be tricky to distinguish the finer points of the syrup. Like most mixtures of brown sugar and coffee, the combination recalls coffee fudge. To give both flavors their due, pour maple syrup over a set coffee custard, in place of the caramel in a crème caramel. For 2 servings, pour 1 cup warm whole milk onto 1 tbsp coffee granules and stir until the coffee has dissolved. In a pitcher that’s large enough to hold all the ingredients, whisk 2 eggs with 2 tbsp superfine sugar, then gradually stir in the milky coffee. Strain the custard into 2 ramekins, dividing it evenly between them. Place the ramekins in a roasting pan and pour in enough hot water to come halfway up their sides, then cover with a loose tent of foil and cook in a 300°F oven for 25 minutes. Check how set the custards are: when they are still a little wobbly in the center, remove and leave to cool before chilling in the fridge. To serve, run a knife around the edge of each ramekin to loosen the custard, then cover with a small plate, invert and give it one firm shake as if you were trying to talk some sense into it. Lift the ramekin and the custard should plop out. Pour over some dark maple syrup.

— Recipe from The Flavor Thesaurus: More Flavors by Niki Segnit, on sale now from Bloomsbury Publishing. Copyright © 2023 by Niki Segnit. All rights reserved.

Coffee & Maple Syrup
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