Best Coffee Cream Custard Recipes

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.

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!