A Decadent and Flavorful Treat
Indulge in the rich and aromatic flavors of this creamy coffee custard. This dessert combines the robust taste of freshly brewed coffee with the smooth, velvety texture of custard, making it a perfect treat for coffee lovers. The blend of cream, milk, and egg yolks creates a luxurious dessert that is both comforting and sophisticated, ideal for ending a meal on a high note.
Equipment Needed
To make this delicious creamy coffee custard, you will need the following equipment:
- Saucepan
- Mixing bowls
- Whisk
- Fine mesh sieve
- Ramekins or custard cups
- Baking dish
- Oven
- Kitchen towel
Ingredients:
- 400ml unsweetened whipping cream
- 200ml milk
- 2-3 tablespoons ground coffee
- 6 egg yolks
- 60g sugar
- 1 packet vanilla sugar or vanilla powder
Instructions:
- Prepare the Coffee Infusion:
- In a saucepan, combine the whipping cream, milk, and ground coffee.
- Heat the mixture over medium heat until it just begins to simmer, then remove from heat.
- Let the coffee steep in the cream mixture for about 10 minutes to infuse the flavors.
- Prepare the Custard Base:
- In a mixing bowl, whisk together the egg yolks, sugar, and vanilla sugar until the mixture becomes pale and slightly thickened.
- Strain the coffee-infused cream mixture through a fine mesh sieve into a clean saucepan to remove the coffee grounds.
- Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- Cook the Custard:
- Pour the custard mixture back into the saucepan and cook over low heat, stirring continuously with a wooden spoon or spatula, until the mixture thickens and coats the back of the spoon. This should take about 8-10 minutes.
- Be careful not to let the mixture boil, as this can cause the custard to curdle.
- Bake the Custard:
- Preheat your oven to 150°C (300°F).
- Divide the custard mixture evenly among ramekins or custard cups.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 30-40 minutes, or until the custards are set but still slightly wobbly in the center.
- Cool and Serve:
- Remove the ramekins from the baking dish and let them cool to room temperature.
- Refrigerate the custards for at least 2 hours before serving to allow them to set completely.
- Optionally, garnish with a sprinkle of cocoa powder or a dollop of whipped cream before serving.
Enjoy your creamy coffee custard! If you try this recipe, please leave a comment and share your experience.
