Crème au Café

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take the yolks of eight eggs and stir them well in a bowl. Make two cups of very strong coffee, using twice as much coffee as you would ordinarily; boil a pint and a half of milk, add the coffee, about a quarter of a pound of sugar, and add this little by little to the yolks, stirring all the time. Pour through a fine colander in a saucepan and cook, stirring all the time and watching carefully, especially when it begins to thicken. Needless to say, it must not boil; also it must not reach the point when it might curdle. When it is about the thickness of ordinary cream it is wise to remove it from the fire and to pour it into the serving dish. You must go on stirring occasionally and gently until it is fairly cool. Serve with it gaufrettes or macarons.