Coffee Cream Chantilly

Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup sugar
  • ½ cup very strong, hot black coffee
  • 2 egg yolks, lightly beaten
  • 1 cup heavy cream, whipped


    1. Dissolve the sugar in the hot coffee. Pour the mixture over the egg yolks and stir to blend. Cook in the top part of a small double boiler over hot water, stirring constantly, until the mixture thickens like a custard.

    2. Cool mixture and chill in the refrigerator until ready to use. Just before serving, fold in the whipped cream.