4th of July Coffee Custard Recipe from Philabundance Community Kitchen
Philabundance Community Kitchen Coffee Custard
Makes about 8 servings
4 cups whipping cream
1 cup plus 8 teaspoons sugar
2 tablespoons coarsely ground espresso coffee beans
2 teaspoons instant espresso powder or coffee powder
1 cinnamon stick
1 vanilla bean, split lengthwise (or vanilla extract)
6 large egg yolks
1 large egg
-Place eight oven-safe custard cups in large roasting pan.
-Combine cream, 1 cup of sugar, ground espresso beans, instant espresso powder and cinnamon stick in heavy large saucepan; using small sharp knife, scrape seeds from vanilla bean into mixture.
-Bring mixture to a boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.
-Preheat oven to 325°F.
-Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture.
-Divide new mixture among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups.
-Bake about 55 minutes or until center moves only slightly when cups are gently shaken.
-Remove custards from pan. Cool; refrigerate uncovered overnight.
-1 hours before serving, preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes.
-Chill custards 1 hour and then serve with blueberries and strawberries to complete your red, white and blue 4th of July dessert!