James Peterson

Coffee Bavarian Cream

Preparation info
  • Makes

    Six

    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

The secret to making coffee custard is to infuse the ground beans directly in the custard, instead of adding brewed coffee. You then just strain the coffee out before you combine the milk with the egg yolks.

Ingredients

  • 2 cups milk
  • ¼ cup espresso-grind ground dark roast coffee
  • 5

Method

In a saucepan, combine the milk and coffee and bring to a simmer over medium heat. Meanwhile, rinse a 1-quart mold or six 5-ounce ramekins with cold