Coffee Cream Custard Recipes

COFFEE CUSTARD

Steps:

• Place a roasting pan 3/4 full of hot water in an oven heated to 300 degrees. Brush four 6-ounce custard cups with melted butter. Set aside. Combine the cream, milk, and espresso in a small saucepan over medium heat and bring almost to a simmer. Remove from heat and set aside.
• Whisk together egg yolks, whole egg, sugar, vanilla, and a pinch of salt in a medium bowl. Add a little of the hot milk mixture to the egg mixture, and whisk well. Add the remaining milk mixture, and whisk again to combine well. Strain mixture through a sieve. Pour into the custard cups, and place in water bath in the oven, making sure that the water comes 3/4 of the way up sides of cups. Bake until the custard is set, about 35 minutes.
• Remove from the oven and water bath. Cool for about 20 minutes. Loosen custards with a knife. Invert onto serving dishes; top with chocolate. Alternatively, refrigerate, and turn out when needed.

HOPJESVLA (DUTCH COFFEE CUSTARD)

Steps:

• In a medium bowl, whisk together the milk, coffee, and instant coffee granules until well combined.
• In a large saucepan, add the sugar in an even layer and place over medium heat. Do not stir. Gently swirl the pan if needed and heat the sugar until golden.
• Pour in the 2 tablespoons water and whisk to deglaze the caramel. Slowly pour in 2/3 of the milk coffee mixture while continuing to whisk until the liquid is smooth and blended. Decrease heat to medium-low and stir occasionally until steaming, but not boiling.
• In a small bowl, whisk together the cornstarch and egg yolks. Whisk into the remaining 1/3 milk coffee mixture.
• Take 1/2 cup of the heated milk coffee and slowly pour into the cold milk coffee with eggs, 1 tablespoon at a time, while continuing to whisk until warm. Pour the mixture back into the pan while continuing to whisk until smooth and blended.
• Cook while continuing to stir (especially the bottom and sides of the pan) until the custard has thickened and is starting to bubble, but not yet boiling.
• Remove from heat and transfer to a heat-safe container. Cover the top with a layer of plastic wrap to prevent a film from forming and refrigerate until chilled, about 3 hours, before serving.

COFFEE CREAM CUSTARD

Steps:

• Preheat oven to 350°F (180°C).
• Pour milk into a 1 qt saucepan. Stir coffee into the milk & slowly bring the mixture to the boiling point.
• Meanwhile, put the eggs & egg yolks in a lrg mixing bowl & beat together thoroughly w/a wire whisk. Then beat in the cream & sugar.
• 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.
• 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.
• Working quickly, transfer the dish to the preheated oven & pour the rest of the coffee cream into the dish.
• 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.
• Remove the dish from the oven & allow to cool to room temperature. Cover & refrigerate for a minimum of 3 hours to overnite.
• 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!

HOMEMADE COFFEE ICE CREAM

Steps:

• In a medium saucepan combine the milk, sugar, salt, and coffee granules. Cook over medium heat stirring occasionally until steaming. Reduce the heat to low.
• Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggs while whisking continuously. Return the mixture to the pot and cook over medium heat, stirring occasionally, until thickened, about 5 minutes.
• Strain the custard through a fine-mesh sieve set over a medium bowl. Cover it with plastic wrap, allowing it to touch the surface of the custard to prevent a skin from forming. Refrigerate until cold.
• When ready to make the ice cream, whisk the cream and vanilla into the custard until smooth. Churn in an ice cream maker according to the manufacturer's instructions.
• Enjoy right away or transfer to a freezer-safe container. The ice cream will keep for up to 2 weeks.

COFFEE CUSTARD PIE

Steps:

• Preheat oven to 375ºF and place one oven rack in the second to lowest spot and one in the middle.
• Prepare pastry: Roll out the pie dough to an 11″ circle and line a 9" pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork to let steam escape during baking.Place in the freezer to firm up for 10-20 minutes.
• Line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 20 minutes on the lower rack, then remove from oven and remove the parchment and pie weights. Return to oven and bake for an additional 5-10 minutes until the pastry is fully baked through. Set aside until ready to use.
• Lower the heat to 325º.
• To make the filling: Add the milk, cream, brown sugar, espresso, and salt to a medium-sized saucepan. Heat the mixture over medium heat until small bubbles form along the edges (about 120ºF)
• In a separate bowl, whisk together the eggs and yolks, granulated sugar and vanilla extract. Slowly pour in 1 cup of the warmed milk while gently whisking. Strain through a fine mesh strainer back into the pot to remove any cooked egg bits, and whisk together. Strain the whole mixture one more time into a bowl to remove any air bubbles or cooked eggs.
• Slowly pour the hot filling into the baked, cooled crust.
• Place the pie onto your oven's middle rack and bake it for 35 to 40 minutes, or until the custard has puffed about 1-½" to 2" from the edge but still wobbly in the middle. The pie should have a temperature of 170º to 180º.
• Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.
• The pie can be baked up to 1 day ahead of time. Serve with whipped cream and a dusting of cocoa powder.

COFFEE CUSTARDS

Steps:

• In a small skillet, cook ¼ cup of the sugar over moderate heat, stirring with a fork, until it is melted and golden caramel in colour.
• Add ¼ cup water carefully (pour it into the side of the skillet) and simmer the mixture, stirring, until the caramel is dissolved.
• Remove from heat and stir in chocolate until it is melted.
• Preheat oven to 300 degrees F.
• Scald the milk.
• In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and add the chocolate mixture, whisking.
• Whisk in the scalded milk in a stream.
• Add the espresso powder, vanilla and a pinch of salt.
• Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
• Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
• Cover pan tightly with foil.
• Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
• Let them cool completely, uncovered.
• Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled).
• Garnish each custard with a rosette of whipped cream.

COFFEE CUSTARD

Steps:

• In a pot off the heat, add plant-milk, sugar, cornstarch, vanilla and coffee. Stir well with a whisk until all the lumps of the cornstarch are gone.
• Bring the pot on the heat, set it on low, and stir continuously until the liquid thickens into a creamy custard. It can take between 2 to 5 minutes, depending on the quantities.
• When you have almost reached the consistency that you like, take off the heat and keep stirring for another minute. TIP: The custard will keep thickening while off the heat. Keep this in mind and turn off the heat slightly before you reach your desired thickness.
• TIP: to check if your custard is ready take a wooden or silicone spatula, dip it in the custard, then run a finger through it. If the spatula stays clean, the custard is ready.

ICED COFFEE CREAM CUSTARD

Steps:

• Combine 1 cup whipping cream, milk, and espresso mixture in heavy large saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring mixture to boil. Using tongs, remove bean; discard. Whisk sugar and egg yolks in large bowl until pale and thick, about 2 minutes. Gradually pour hot cream mixture over egg yolk mixture, whisking constantly. Return mixture to saucepan and simmer over low heat until mixture is thick enough to coat spoon, stirring constantly, about 5 minutes (do not boil). Remove from heat. Whisk in espresso beans and cinnamon. Cover and chill 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Beat remaining 1 cup whipping cream in medium bowl to soft peaks. Strain custard through fine sieve into another medium bowl. Place coffee ice cream in large bowl. Fold in 1/3 of custard to soften ice cream. Fold in 1/3 of whipped cream. Fold in remaining custard and whipped cream in 2 more additions each (do not overmix). Cover with plastic wrap and chill until cold, about 1 hour. Transfer to freezer; freeze mixture until very cold and thick, about 15 minutes. Transfer to pitcher and pour into chilled wineglasses at table.

CARDAMOM-COFFEE CUSTARD

Steps:

• In a nonreactive saucepan, bring the milk, vanilla bean, crushed coffee beans and cardamom to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks, sugar and salt until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then very gradually pour in the hot milk mixture, mixing it in as you go.
• Strain the mixture through a fine sieve back into the saucepan, to smooth it and to remove the spices. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Cook just until no starchy taste or feeling remains. Remove from the heat and stir in the butter until melted. Pour into 4 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled, placing a whole coffee bean in the center of each serving.