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Coffee Cream Chantilly
- About
2 cups
- Difficulty
Easy
Published 1966
Ingredients
¼ cup ½ cup 2
Method
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.
Cool mixture and chill in the refrigerator until ready to use. Just before serving, fold in the whipped cream.
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