Hungarian Caffe

"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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Ready In:
2hrs 20mins
Ingredients:
8
Serves:
6
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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
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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

  1. 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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