Hungarian Caffe
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 473.19 ml black coffee (very strong and fresh)
- 0.26 ml almond extract
- 2 well beaten eggs
- 29.58 ml sugar (or to taste)
- 59.16 ml heavy cream
- 236.59 ml sweetened whipped cream
- 946.0 ml of ice cold effervescent water
- 473.19 ml of shaved ice
directions
- Brew coffee and place in a double boiler.
- Mix the almond extract, eggs, sugar, and thick cream well.
- 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.
- Return the tempered egg mixture to the double boiler while again stirring well.
- Cook only until the custard coats the back of the spoon.
- When perfectly cold, fold in a cup of sweetened whipped cream.
- Add a quart of ice cold effervescent water and a pint of shaved ice.
- Serve in tall sherbet glasses.
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Reviews
-
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.