COFFEE CUSTARD

Coffee Custard image

If you love coffee. This custard always makes me think of my mother. I can't remember a time where her coffee pot was on. Many a time we had to turn around on while starting out on a trip to make sure she had turned the pot off.

Provided by Bonnie Beck

Time 1h

Number Of Ingredients 11

Ingredients

1 c raw organic heavy cream
1/2 c raw organic whole milk
2 Tbsp instant espresso powder
3 ex large fresh organic eggs yolks
1 ex large fresh organic egg
1/4 c bakers sugar
1 vanilla bean or 1 tsp. of pure tahitian vanilla extract
a pinch of sea salt or kosher salt
1 oz shaved dark belgium chocolate
3 Tbsp unsalted raw organic butter, melted
cheese cloth

Steps:

1. Insert pan or roasting pan with a 1" of hot water in a oven at 300*. Keep a kettle shimmering of hot water.
2. Brush the sides of 4 - 6oz custard cups that have been lightly brushed with unsalted butter. Set aside. Split the vanilla bean down the middle and scrap the seeds out.
3. Combine the cream, milk, vanilla bean and seeds and espresso in a small sauce pan over medium heat. Bring to almost to a boil. Turn off the heat. Strain the cream mixture through the cheese cloth while hot and return to pan, set it on the same burner to help keep it hot.
4. Beat the eggs with the sugar till the sugar and eggs are well incorporated. But don't make the eggs frothy or thick.
5. Remove the Vanilla Bean. Pour slowly a little of the hot milk mixture, while quickly stirring, the egg mixture to temper the eggs. Slowly pour the egg mixture into the milk mixture constantly stirring.
6. Pour custard mix into Custard cups. Place the custard cups in the hot water bath. Pour enough hot water into the first pan till the water reaches about 3/4 to the top of the custard cups. Becareful not to splash the water.
7. Bake 300* for about an hour or till custard has set. Cool and refrigerate.
8. There are two ways I service this. One with whipped cream and the Chocolate shavings on top. Or I make a Meringue..and top the custard with the meringue and use my little blow torch to make the meringue a golden brown. Then I add the shaved chocolate
9. Do not throw your vanilla bean away. Just run it under cold water..dry with a paper towel.