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Coffee Cream

Global.Potpourri's picture
  Milk 4 Cup (64 tbs)
  Coffee extract 2 Tablespoon
  Cornstarch 3 Tablespoon
  Egg yolks 6 , beaten
  Sugar 3⁄4 Cup (12 tbs)
  Butter/Margarine 1 Tablespoon
  Whipping cream 1⁄4 Cup (4 tbs)

Combine 1/2 cup of the milk, coffee extract, and cornstarch.
Beat in egg yolks.
Set aside.
Put the remaining milk, sugar, and butter into the top of a metal double boiler.
Bring to a boil over direct heat.
Half fill the bottom of the double boiler with water; bring to boiling.
Place the top of the double boiler over the bottom pan.
Add the reserved milk and egg mixture to the top pan while stirring.
Cook over medium heat, stirring until the custard thickens and coats the spoon.
Cool custard, then add cream.
Pour into a large bowl or individual custard cups.
Serve chilled.

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