Ingredients
-
1
-
1/2
-
2
-
3
-
3
-
3/4
-
1
-
-
-
-
-
-
-
-
Directions
Coffee Cream Custard, I love desserts w/the flavor of coffee This coffee dessert by Carol Cutler from 6-Minute Souffle & Other Culinary Delights has the added advantage of being able to be made the day before a spec occasion Ms Cutler may be able to make this in 6 min, but I estimated the time more reasonably & kept in mind that we (you & me) do not have an extra pair of hands to assist us in our kitchens! Enjoy!, Yummy! The coffee isn’t too overpowering and its nice and creamy!
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Steps
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1
Done
|
Preheat Oven to 350f (180c). |
|
2
Done
|
Pour Milk Into a 1 Qt Saucepan. Stir Coffee Into the Milk & Slowly Bring the Mixture to the Boiling Point. |
|
3
Done
|
Meanwhile, Put the Eggs & Egg Yolks in a Lrg Mixing Bowl & Beat Together Thoroughly W/a Wire Whisk. Then Beat in the Cream & Sugar. |
|
4
Done
|
When the Milk Mixture Reaches the Boiling Point, Slowly Pour It Into the Egg Mixture, Beating Vigorously W/the Whisk. Add the Vanilla Extract & Beat Again. |
|
5
Done
|
Pour Half of the Coffee Cream Into a 10-in Pie Dish or 6-Cup Souffle Dish. Set the Dish in a Shallow Pan Filled W/Boiling Water to Reach Halfway Up the Side of the Dish. |
|
6
Done
|
Working Quickly, Transfer the Dish to the Preheated Oven & Pour the Rest of the Coffee Cream Into the Dish. |
|
7
Done
|
Reduce the Oven Temp to 325f (160c) & Bake the Coffee Cream For 1 1/4 Hours or Till a Knife Plunged Into the Center Comes Out Clean & Dry. |
|
8
Done
|
Remove the Dish from the Oven & Allow to Cool to Room Temperature. Cover & Refrigerate For a Minimum of 3 Hours to Overnite. |
|
9
Done
|
Notes: It Was Strongly Emphasized That This Dessert Must Be Served Icy Cold. No Other Serving Suggestions Were Included, but How Could It Be Wrong to Serve in Goblets W/a Sprinkle of Choc Shavings? Not! |
