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Coffee custard
Preparation info
- Yield: Approximately
23 ounces
- Difficulty
Easy
Appears in
Published 2009
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 the egg mixture with the