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    You are in: Home / Recipes / Hungarian Caffe Recipe
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    Hungarian Caffe

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Annacia's Note:

    This looks very interesting. You make a coffee custard and then lighten it with effervescent water. Cooking time is chill time

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    Units: US | Metric

    • 1 pint black coffee (very strong and fresh)
    • 4 drops almond extract
    • 2 well beaten eggs
    • 2 tablespoons sugar (or to taste)
    • 4 tablespoons heavy cream
    • 1 cup sweetened whipped cream
    • 1 quart of ice cold effervescent water
    • 1 pint of shaved ice


    1. 1
      Brew coffee and place in a double boiler.
    2. 2
      Mix the almond extract, eggs, sugar, and thick cream well.
    3. 3
      When the coffee reaches the boiling point, Temper the egg mixture by slowly adding 2/3 cup of the hot coffee to it while stirring well.
    4. 4
      Return the tempered egg mixture to the double boiler while again stirring well.
    5. 5
      Cook only until the custard coats the back of the spoon.
    6. 6
      When perfectly cold, fold in a cup of sweetened whipped cream.
    7. 7
      Add a quart of ice cold effervescent water and a pint of shaved ice.
    8. 8
      Serve in tall sherbet glasses.

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    Ratings & Reviews:

    • on June 18, 2008


      This is almost like a coffee ice cream float - creamy and custardy and cold, with a little jolt of caffeine. I brewed the coffee twice as strong as what I would normally drink, but it probably could have gone a little stronger. There seems to be a step missing in the directions - after the custard coats the back of the spoon, remove from heat and chill 2 hours. This hold time I think could go longer, so you could make up the custard ahead of time, and just mix the cream and sparkling water when you're ready to serve.

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    Nutritional Facts for Hungarian Caffe

    Serving Size: 1 (357 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 102.4
    Calories from Fat 68
    Total Fat 7.5 g
    Saturated Fat 4.2 g
    Cholesterol 91.8 mg
    Sodium 46.4 mg
    Total Carbohydrate 5.8 g
    Dietary Fiber 0.0 g
    Sugars 5.1 g
    Protein 2.7 g

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