4th of July Coffee Custard Recipe from Philabundance Community Kitchen

Posted by Philabundance Digital Media on July 1st, 2016


(Photo via BlogSpot)

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.

PCK Grad Richard K Custard Recipe

PCK Graduate Richard K. demonstrates the recipe to a class of current students

-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 Custard Recipe

Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture.

-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!

More recipes from our Philabundance Community Kitchen

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