Francisco Migoya

Baked Espresso Custard

Preparation info
  • Yield:

    2.73 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Heavy cream 1.9 kg 4 lb 3 oz 69.55

Method

  1. Lightly grease four 5-cm/2-in deep half hotel pans with a coat of nonstick oil spray. Line them with plastic wrap.
  2. Preheat a convection ov