coffee custard
(2 ratings)
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If you love coffee. This custard always makes me think of my mother. I can't remember a time where her coffee pot was on. Many a time we had to turn around on while starting out on a trip to make sure she had turned the pot off.
(2 ratings)
yield
4 serving(s)
prep time
1 Hr
Ingredients For coffee custard
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1 craw organic heavy cream
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1/2 craw organic whole milk
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2 Tbspinstant espresso powder
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3ex large fresh organic eggs yolks
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1ex large fresh organic egg
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1/4 cbakers sugar
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1vanilla bean or 1 tsp. of pure tahitian vanilla extract
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a pinch of sea salt or kosher salt
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1 ozshaved dark belgium chocolate
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3 Tbspunsalted raw organic butter, melted
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cheese cloth
How To Make coffee custard
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1Insert pan or roasting pan with a 1" of hot water in a oven at 300*. Keep a kettle shimmering of hot water.
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2Brush the sides of 4 - 6oz custard cups that have been lightly brushed with unsalted butter. Set aside. Split the vanilla bean down the middle and scrap the seeds out.
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3Combine the cream, milk, vanilla bean and seeds and espresso in a small sauce pan over medium heat. Bring to almost to a boil. Turn off the heat. Strain the cream mixture through the cheese cloth while hot and return to pan, set it on the same burner to help keep it hot.
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4Beat the eggs with the sugar till the sugar and eggs are well incorporated. But don't make the eggs frothy or thick.
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5Remove the Vanilla Bean. Pour slowly a little of the hot milk mixture, while quickly stirring, the egg mixture to temper the eggs. Slowly pour the egg mixture into the milk mixture constantly stirring.
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6Pour custard mix into Custard cups. Place the custard cups in the hot water bath. Pour enough hot water into the first pan till the water reaches about 3/4 to the top of the custard cups. Becareful not to splash the water.
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7Bake 300* for about an hour or till custard has set. Cool and refrigerate.
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8There are two ways I service this. One with whipped cream and the Chocolate shavings on top. Or I make a Meringue..and top the custard with the meringue and use my little blow torch to make the meringue a golden brown. Then I add the shaved chocolate
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9Do not throw your vanilla bean away. Just run it under cold water..dry with a paper towel.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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