COFFEE CUSTARD
Espresso paired with chocolate produces a soothing mocha custard -- delicious warm or chilled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Place a roasting pan 3/4 full of hot water in an oven heated to 300 degrees. Brush four 6-ounce custard cups with melted butter. Set aside. Combine the cream, milk, and espresso in a small saucepan over medium heat and bring almost to a simmer. Remove from heat and set aside.
- Whisk together egg yolks, whole egg, sugar, vanilla, and a pinch of salt in a medium bowl. Add a little of the hot milk mixture to the egg mixture, and whisk well. Add the remaining milk mixture, and whisk again to combine well. Strain mixture through a sieve. Pour into the custard cups, and place in water bath in the oven, making sure that the water comes 3/4 of the way up sides of cups. Bake until the custard is set, about 35 minutes.
- Remove from the oven and water bath. Cool for about 20 minutes. Loosen custards with a knife. Invert onto serving dishes; top with chocolate. Alternatively, refrigerate, and turn out when needed.
CARDAMOM-COFFEE CUSTARD
Steps:
- In a nonreactive saucepan, bring the milk, vanilla bean, crushed coffee beans and cardamom to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks, sugar and salt until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then very gradually pour in the hot milk mixture, mixing it in as you go.
- Strain the mixture through a fine sieve back into the saucepan, to smooth it and to remove the spices. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Cook just until no starchy taste or feeling remains. Remove from the heat and stir in the butter until melted. Pour into 4 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled, placing a whole coffee bean in the center of each serving.
WORLD CLASS KONA COFFEE CUSTARD
Steps:
- Put 7/8 of the sugar in saucepan with the water. Bring to a boil. Cook until dark in color, about 4 to 5 minutes. Pour immediately into a 4-cup souffle dish. Set aside. Preheat oven to 325 degrees F. Mix coffee, milk, cream, and vanilla into saucepan. Bring to just a boil, stirring frequently. Remove from heat. Set aside. In a bowl, whisk eggs and egg yolks with remaining sugar until creamy. Whisk in hot milk mixture. Place on top of the caramel in the souffle dish. Cover with aluminum foil. Put souffle into a pan and fill the pan with enough water to come half way up sides of the dish. Bake until set, about 40 to 45 minutes.
- To turn out, run knife around edge of dish to loosen. Cover with serving plate, hold tightly and invert.
ICED COFFEE CREAM CUSTARD
Categories Coffee Milk/Cream Egg Dessert Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Combine 1 cup whipping cream, milk, and espresso mixture in heavy large saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring mixture to boil. Using tongs, remove bean; discard. Whisk sugar and egg yolks in large bowl until pale and thick, about 2 minutes. Gradually pour hot cream mixture over egg yolk mixture, whisking constantly. Return mixture to saucepan and simmer over low heat until mixture is thick enough to coat spoon, stirring constantly, about 5 minutes (do not boil). Remove from heat. Whisk in espresso beans and cinnamon. Cover and chill 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Beat remaining 1 cup whipping cream in medium bowl to soft peaks. Strain custard through fine sieve into another medium bowl. Place coffee ice cream in large bowl. Fold in 1/3 of custard to soften ice cream. Fold in 1/3 of whipped cream. Fold in remaining custard and whipped cream in 2 more additions each (do not overmix). Cover with plastic wrap and chill until cold, about 1 hour. Transfer to freezer; freeze mixture until very cold and thick, about 15 minutes. Transfer to pitcher and pour into chilled wineglasses at table.
COFFEE CUSTARDS
A creamy baked custard with a coffee kick. These must be chilled for atleast 3 hours before serving.
Provided by evelynathens
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small skillet, cook ¼ cup of the sugar over moderate heat, stirring with a fork, until it is melted and golden caramel in colour.
- Add ¼ cup water carefully (pour it into the side of the skillet) and simmer the mixture, stirring, until the caramel is dissolved.
- Remove from heat and stir in chocolate until it is melted.
- Preheat oven to 300 degrees F.
- Scald the milk.
- In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and add the chocolate mixture, whisking.
- Whisk in the scalded milk in a stream.
- Add the espresso powder, vanilla and a pinch of salt.
- Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
- Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
- Cover pan tightly with foil.
- Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
- Let them cool completely, uncovered.
- Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled).
- Garnish each custard with a rosette of whipped cream.
Nutrition Facts : Calories 190.6, Fat 8.8, SaturatedFat 4.2, Cholesterol 196.1, Sodium 59.7, Carbohydrate 22.2, Fiber 0.4, Sugar 16.9, Protein 6.4
COFFEE CUSTARD
From food-writer/critic JOANNE KATES Cookbook. Ms Kates suggest making this "with heavy cream while courting", then "after things have settled down and complacency has caused unwanted pounds to appear, switch to milk."
Provided by Gerry Sans Sandunes
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350*F.
- Scald milk or cream Remove from heat.
- Beat eggs and sugar together until foamy.
- Add the milk or cream and the coffee and mix well.
- Pour the mixture into individual custard cups OR one 6-cup baking dish, and set in pan of hot water in a pre-heated oven. (The water should come half-way up the sides of the dish.).
- Bake for 35-45 minutes until a knife inserted in the centre comes out dry. (A 6-cup dish will take at least 15 minutes longer than individual custard cups.).
- Chill at least 2 hours before serving.
COFFEE CUSTARD SAUCE
Categories Sauce Milk/Cream Egg Dessert Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Beat yolks and sugar in medium bowl until thick and light yellow, about 2 minutes. Bring cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until sauce thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain mixture into clean medium bowl. Add coffee powder; stir until dissolved. Stir in ground espresso beans. Refrigerate until cold, whisking occasionally, about 1 hour. (Sauce can be prepared 1 day ahead. Cover and keep refrigerated.)
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