Recipe

Coffee Cream Custard Recipe

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Ingredients

Directions

Step #1 Preheat oven to 350°F (180°C).
Step #2 Pour milk into a 1 qt saucepan.
Step #3 Stir coffee into the milk & slowly bring the mixture to the boiling point.
Step #4 Meanwhile, put the eggs & egg yolks in a lrg mixing bowl & beat together thoroughly w/a wire whisk.
Step #5 Then beat in the cream & sugar.
Step #6 When the milk mixture reaches the boiling point, slowly pour it into the egg mixture, beating vigorously w/the whisk.
Step #7 Add the vanilla extract & beat again.
Step #8 Pour half of the coffee cream into a 10-in pie dish or 6-c souffle dish.
Step #9 Set the dish in a shallow pan filled w/boiling water to reach halfway up the side of the dish.
Step #10 Working quickly, transfer the dish to the preheated oven & pour the rest of the coffee cream into the dish.
Step #11 Reduce the oven temp to 325°F (160°C) & bake the coffee cream for 1 1/4 hrs or till a knife plunged into the center comes out clean & dry.
Step #12 Remove the dish from the oven & allow this to cool to about room temp.
Step #13 Cover up & put in the fridge for a minimum of 3 hrs to overnite.
Step #14 NOTES: It was strongly emphasized that this dessert must be served icy cold.
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