Coffee custard

Preparation info
  • Yield: Approximately

    23 ounces

    • Difficulty

      Easy

Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Each Name of ingredient Baker’s percentages—Milk at 100%

Method

  • In a medium-sized heavy saucepan, bring the milk to a boil with vanilla bean and coffee beans.
  • Pass through a fine sieve lined with cheesecloth dipped in water and wrung out, reserving the liquid and discarding the solids.
  • In a medium-sized bowl, using a whisk, beat the sugar, eggs, and cornstarch until smooth.
  • Temper