Coffee Cream Custard

READY IN: 20mins
Recipe by twissis

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!

Top Review by Ginger Rose

Yummy! The coffee isn't too overpowering and its nice and creamy!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F (180°C).
  2. Pour milk into a 1 qt saucepan. Stir coffee into the milk & slowly bring the mixture to the boiling point.
  3. 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. 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. 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. Working quickly, transfer the dish to the preheated oven & pour the rest of the coffee cream into the dish.
  7. Reduce the oven temp to 325°F (160°C) & bake the coffee cream for 1 1/4 hours or till a knife plunged into the center comes out clean & dry.
  8. Remove the dish from the oven & allow to cool to room temperature. Cover & refrigerate for a minimum of 3 hours to overnite.
  9. 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!

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