Coffee Custard is an alternative cream to the classic custard, a quick and easy recipe made with a few simple ingredients, such as egg, sugar, corn starch, whole milk and instant coffee.
Can I Use Espresso Instead of Instant Coffee?
Of course! If you prefer, you can replace the instant coffee with espresso, while if you intend to serve the cream after dinner, you can opt for decaffeinated coffee.
What Can I Use Coffee Custard For?
Dense, invigorating and with an enveloping flavor, it is perfect for use in the kitchen as a filling for cream puffs, cakes, tarts and tartlets, but can also be served as a delicious dessert as a snack or at the end of a meal, topped with crunchy wafers, chocolate-covered coffee beans or crumbled meringues.
Storage Instructions
The coffee custard can be stored in the refrigerator, in an airtight container, for up to 2 days.
Ingredients
How to Make Coffee Custard
To prepare the coffee custard, first mix the cornstarch and granulated sugar in a saucepan with a thick bottom.
To prepare the coffee custard, first mix the cornstarch and granulated sugar in a saucepan with a thick bottom.
Add the egg to the powders.
Add the egg to the powders.
Mix the ingredients well with a whisk.
Mix the ingredients well with a whisk.
Add the milk, previously mixed with the instant coffee, to the smooth, lump-free mixture obtained.
Add the milk, previously mixed with the instant coffee, to the smooth, lump-free mixture obtained.
Put on the heat and let it cook gently, stirring constantly.
Put on the heat and let it cook gently, stirring constantly.
Continue cooking until you obtain a cream of the right density, then turn off the flame.
Continue cooking until you obtain a cream of the right density, then turn off the flame.
Transfer the still hot cream into a baking dish, cover with cling film in contact with the cream and let it cool completely, at room temperature first and then in the fridge.
Transfer the still hot cream into a baking dish, cover with cling film in contact with the cream and let it cool completely, at room temperature first and then in the fridge.
Enjoy you coffee custard!
Enjoy you coffee custard!
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