1 cup medium roasted whole coffee beans 1 ¼ cups whole milk 1 ¼ cups whipping cream 1 whole egg 4 egg yolks Preheat oven to 325 degrees Place coffee beans in sauce pan over low heat Heat for 3 minutes, shaking frequently Pour milk and cream over coffee bean Heat till almost boiling, stirring constantly Remove from heat, cover, and allow beans to soak about 30 minutes
Mix egg, egg yolks, sugar, and vanilla together Return milk to boiling, pour through strainer into egg mixture Mix completely Pour mixture into 8 small baking cups and cover with foil
Place in roasting pan, add water till 2/3 of cu ps are submerged Bake 30-35 minutes until firm but soft Cool to room temperature, then chill 2-4 hours
TOPPING ½ cup whipping cream 3 tbsp ice water 2 tbsp sweetened chocolate powder Mix whipping cream and water, whisk until thick, forming light peaks Spoon onto custard Dust with chocolate powder
Mix egg, egg yolks, sugar, and vanilla together Return milk to boiling, pour through strainer into egg mixture Mix completely Pour mixture into 8 small baking cups and cover with foil
Place in roasting pan, add water till 2/3 of cu ps are submerged Bake 30-35 minutes until firm but soft Cool to room temperature, then chill 2-4 hours
TOPPING ½ cup whipping cream 3 tbsp ice water 2 tbsp sweetened chocolate powder Mix whipping cream and water, whisk until thick, forming light peaks Spoon onto custard Dust with chocolate powder
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