Baked Coffee Custards

Name: Baked Coffee Custards (Kawowy budyń)
Cuisine: Polish
Ingredients: 300 ml/½ pint/1¼ cups full-fat (whole) milk; 25 g/1 oz ground coffee (not instant); 150 ml/¼ pint/⅔ cup single (light) cream; 3 eggs; 30 ml/2 tbsp caster (superfine) sugar; whipped cream and cocoa powder, to serve; whipped cream and cocoa powder, to serve

Kawowy budyń

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

Unlike their eastern European neighbours, the Polish have a passion for both drinking and cooking with coffee. Here, it is used to lift a simple baked custard to new heights.

Ingredients

300 ml/½ pint/1¼ cups full-fat (whole) milk
25

Europe
Poland
Dessert
Gluten-free
Vegetarian
Eastern Europe

Method

Preheat the oven to 190°C/375°F/Gas 5. Put the milk in a heavy pan and bring to the boil. Add the coffee, remove from the heat and leave to infuse for 10 minutes.