COFFEE CUSTARD
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.
Provided by Bonnie Beck
Categories Other Desserts
Time 1h
Number Of Ingredients 11
Steps:
- 1. Insert pan or roasting pan with a 1" of hot water in a oven at 300*. Keep a kettle shimmering of hot water.
- 2. Brush 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.
- 3. Combine 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.
- 4. Beat the eggs with the sugar till the sugar and eggs are well incorporated. But don't make the eggs frothy or thick.
- 5. Remove 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.
- 6. Pour 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.
- 7. Bake 300* for about an hour or till custard has set. Cool and refrigerate.
- 8. There 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
- 9. Do not throw your vanilla bean away. Just run it under cold water..dry with a paper towel.
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Casey Rawiri
[email protected]This custard is a bit too rich for my taste, but it's still good. I think I'll try making it with skim milk next time.
SRABON King
[email protected]I've made this custard several times now and it's always a hit. It's the perfect dessert for a dinner party or special occasion.
Nikki RUtherford
[email protected]This coffee custard is a great way to use up leftover coffee. It's also a delicious and easy dessert to make.
Thabani Ngubeni
[email protected]I'm not sure what I did wrong, but my custard turned out grainy. I think I might have overcooked it.
Joe Davis
[email protected]This is a great recipe for a quick and easy dessert. The custard is light and fluffy, and the coffee flavor is perfect.
Subhan Cheema
[email protected]I had some trouble getting the custard to set, but after a few tries I finally got it right. It was worth the effort, because the custard was delicious.
Namrata Neupane
[email protected]This custard was a bit too sweet for my taste, but it was still good. I think next time I'll use less sugar.
Md Rokib
[email protected]I was really looking forward to trying this recipe, but I was disappointed. The custard was too runny and didn't have much flavor.
Mousumi Chowdhury
[email protected]This is the best coffee custard I've ever had. It's so rich and flavorful. I can't wait to make it again.
Satish Yadav
[email protected]I followed the recipe exactly and my custard turned out perfectly. It was so smooth and creamy. I will definitely be making this again.
Mose Ngwobi
[email protected]This custard was amazing! It had the perfect balance of coffee and sweetness. My family loved it.
md mamun R1
[email protected]I was pleasantly surprised by how delicious this coffee custard was. I'm not usually a fan of coffee desserts, but this one was light and flavorful. I would definitely recommend it.
Ella Amadin
[email protected]This coffee custard was a delight! The flavor was rich and creamy, with a perfect balance of coffee and sweetness. It was easy to make and turned out perfectly. I will definitely be making this again.