Coffeecustards Recipes

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.

BEST COFFEE CUSTARD DESSERT RECIPE

Steps:

• Make the coffee custard: Heat the cream, sugar, vanilla bean (both seeds and whole pod) and coffee in a large pot over medium heat, stirring occasionally until it comes to a boil. Take the pot off the heat and cover with a lid.
• Place the egg yolks into a large bowl on a clean kitchen towel to hold it in place. Slowly stream the hot coffee cream into the yolks, one ladleful at a time, whisking constantly until fully incorporated-about 1 minute. Cover the bowl with plastic wrap and refrigerate the mixture overnight.
• The next day, preheat the oven to 250°. Strain the chilled custard base through a fine-mesh strainer. Place a rectangular heat-resistant silicone baking mold inside a baking dish with high sides. Divide the custard between the molds, filling almost to the top. Place the dish on the middle rack of the oven and pour hot water into the dish until it comes two-thirds of the way up the sides of the molds.
• Bake in the oven until the edges of the custard are set and the middle jiggles just slightly when you move it-approximately 30 to 45 minutes. Carefully remove the baking dish from the oven, then remove the molds from the water bath. Let cool for 10 minutes at room temperature, then place the molds in the freezer until completely frozen, at least 2 hours. Pop the custards out of the molds and keep in the freezer until ready to dip.
• Make the chocolate Magic Shell: Melt the chocolate in a bowl over a double boiler. Stir the coconut oil and corn syrup with a spatula into the melted chocolate until completely incorporated, trying not to create air bubbles. For easy dipping, transfer to a bowl where the mixture nearly reaches the top of the bowl.
• Put one frozen coffee custard on the tines of a fork and dip it into the Magic Shell. Tilt it slightly, so any excess runs off the top and down the edge. Let the Magic Shell start to harden before sliding the coffee custard off the fork with an offset spatula onto a sheet of acetate or sturdy parchment paper.
• Place in the refrigerator and let completely thaw before serving with any combination of whipped cream, fresh fruit, candied nuts, chocolate sauce or anything you think sounds tasty. Note: If you can't find silicone molds, this recipe can be made in eight heat-proof ramekins: Allow to chill in the refrigerator until the custard is set (no freezing required) and top with the chocolate magic shell.

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.

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

EASY LOW CARB KETO CUSTARD RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• In a medium bowl, beat the eggs at medium-low speed for about 30 seconds, until frothy.
• In a small saucepan, combine the cream, powdered erythritol, and sea salt over medium-low heat. Heat, stirring occasionally, for a few minutes until it reaches 180 degrees F (82 degrees C), or just before boiling. Small bubbles will form on the edges. Do not let it boil. Stir in the vanilla extract.
• While whisking the eggs constantly, pour the cream into the eggs very slowly in a thin stream.
• Divide the custard mixture evenly between 6 4-ounce ramekins. Sprinkle the tops lightly with nutmeg.
• Place the ramekins into a pan with tall sides, and fill the pan with enough water to reach halfway up the sides of the ramekins.
• Bake for 30 to 40 minutes, until the custard is barely starting to set, but still jiggly. A knife inserted in the center should come out clean.
• Cool the custard completely to room temperature, until set. Refrigerate afterward if serving later.

DUTCH COFFEE CUSTARD (HOPJESVLA)

Steps:

• In a small bowl, mix together the custard powder and 1/2 cup of the milk; set aside. Sprinkle the sugar into a saucepan over medium heat. When the sugar begins to caramelize, add the remaining milk and coffee to the pan, and bring to a boil. At this stage, the caramel will become very crusty. Reduce heat to low, and cook until the sugar dissolves, about 5 minutes. Stir in the custard powder mixture, and cook, stirring until the custard thickens. Remove from heat, and whisk in the egg yolk.
• In a clean glass or metal bowl, whip the egg white until soft peaks form. Fold the egg white carefully into the custard mixture. Transfer to a serving dish and refrigerate until firm.

HOPJESVLA RECIPE - DUTCH COFFEE CUSTARD

Steps:

• In a bowl, mix together the cornflour and 1/2 cup of milk and keep it aside.
• Heat sugar in a heavy-bottomed pan over a medium flame.
• Gently stir occasionally if needed and heat until the sugar melts. Do not stir constantly.
• As the sugar starts to melt, reduce the flame to low and keep an eye on it.
• Once sugar is completely melted and golden, carefully add 2 tablespoons of water and whisk to deglaze the caramel. Be careful as the caramel is very hot and may spatter.
• Add remaining milk to the caramel and heat over a low flame until the hard caramel dissolves, about 8-10 minutes. Do not boil.
• Then add the cornflour + milk slurry to the pan and mix well.
• Add instant coffee powder and keep stirring for a couple of minutes.
• Add strong brewed coffee and keep stirring over a low-medium flame until the custard thickens.
• When it starts to boils, remove it from the flame and transfer it to a bowl.Place a plastic wrap directly on the surface of the custard to prevent a skin from forming on the top.
• Refrigerate for 2-3 hours or until firm.Top with nuts, fruits or whipping cream before serving.

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 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 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.