DUTCH COFFEE CUSTARD (HOPJESVLA)
This is a Dutch classic and very easy to make. As I love the taste of coffee, I choose to use brewed strong coffee for this recipe, but alternatively you can use the same amount of instant coffee. You can also make it low-fat by using skim or fat-free milk. Enjoy this all-time Dutch favorite!
Provided by BRIGIT
Categories World Cuisine Recipes European Dutch
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, mix together the custard powder and 1/2 cup of the milk; set aside. Sprinkle the sugar into a saucepan over medium heat. When the sugar begins to caramelize, add the remaining milk and coffee to the pan, and bring to a boil. At this stage, the caramel will become very crusty. Reduce heat to low, and cook until the sugar dissolves, about 5 minutes. Stir in the custard powder mixture, and cook, stirring until the custard thickens. Remove from heat, and whisk in the egg yolk.
- In a clean glass or metal bowl, whip the egg white until soft peaks form. Fold the egg white carefully into the custard mixture. Transfer to a serving dish and refrigerate until firm.
Nutrition Facts : Calories 228 calories, Carbohydrate 43.8 g, Cholesterol 61.1 mg, Fat 4.4 g, Protein 4.8 g, SaturatedFat 2.3 g, Sodium 55.5 mg, Sugar 35.8 g
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.
KONA COFFEE RUB
Forget plain steaks, chicken or ribs at your summer barbecue! Instead, enjoy Big Island flavor by coating meats with this easy coffee rub from the Four Seasons Resort in Hualalai.
Provided by JackieOhNo
Categories Polynesian
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- In food processor, combine all ingredients; process until coarsely ground. Store in airtight container.
- To season steak: Coat both sides of 2-1/2-3-lb. boneless sirloin steak (about 1-inch thick) with 1/2 cup coffee mixture. Let stand at room temperature 30 minutes before grilling or pan-frying to desired doneness.
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
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