Zutaten für Coffee Cream Custard
- 2 tablespoons instant espresso powder (or 1/2 cup strongly brewed coffee)
- Heavy Cream
- 2 cups whole milk
- 4 large eggs
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
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Zubereitung von Coffee Cream Custard
- Preheat oven to 350°F (175°C).
- In a 1-quart saucepan, heat 2 cups of milk over medium heat.
- Stir in 2 tablespoons instant espresso powder (or 1/2 cup strongly brewed coffee) and bring to a simmer, stirring frequently. Do not boil.
- In a large mixing bowl, whisk together 4 large eggs and 4 large egg yolks until light and frothy.
- Whisk in 1 cup heavy cream and 1/2 cup granulated sugar until well combined.
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent scrambling.
- Add 1 teaspoon vanilla extract and whisk until fully incorporated.
- Pour half of the coffee cream mixture into a 10-inch pie dish or 6-cup soufflé dish.
- Place the dish in a larger, shallow baking pan. Pour enough boiling water into the pan to come halfway up the sides of the dish (bain-marie).
- Carefully transfer the baking pan to the preheated oven. Pour the remaining coffee cream mixture into the dish.
- Reduce oven temperature to 325°F (165°C) and bake for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.
- Remove from oven and let cool to room temperature.
- Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the custard to set completely.
- Serve chilled in elegant goblets, optionally garnished with chocolate shavings.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
101g
Fat
39g
Carbs
10g
