Coffee custard, how to prepare it tasty and perfectly thick. I’ve tried many coffee custards, classic custard with instant coffee or moka coffee or espresso, but also faster no-cook creams, with a mascarpone base, like for this delicious cold coffee cake, but I must say that after trying this cream, I will hardly replace it with others. This coffee custard is special because it has a good coffee aroma, and I decide how much caffeine to use for my cream, not choosing the freeze-dried coffee, often too loaded with caffeine, but a simple moka coffee, or even better prepared with espresso. If we prepare ourselves 2 good cups of coffee, we can decide how much caffeine to put in the same because we choose the type of coffee, and I guarantee that even with a common decaf we can get a great result, with zero caffeine, and a coffee aroma to make the best classic espressos jealous, with caffeine, so much so that I had to say I used a decaf because no one noticed. I used this cream, in addition to whipped cream to fill my latest coffee cake, a huge success, with a simple base of quick cocoa sponge cake and without yeast!!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: About 500 g of cream
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/2 cups Milk
- 2/3 cup Coffee
- 1 Egg
- 1/3 cup Wheat Starch
- 2/3 cup Sugar
Tools to prepare the custard
- Pot
- 1 Kitchen Spatula
- 1 Bowl
- 1 Plastic Wrap
- 1 Hand Whisk
Preparation of Coffee-Flavored Custard
Prepare 2/3 cup of coffee, using a moka, or even better an espresso machine, for a richer taste. That’s about 2 full cups.
To prepare the custard, place the wheat starch with the sugar in a thick-bottomed saucepan, or non-stick, and mix, so the starch blends with the sugar and will not form lumps. Add the egg and mix again. Add the milk a little at a time to prevent lumps. Then add the coffee and bring to a boil.
Bring the custard to a boil, stirring constantly with a wooden or silicone spoon. Cook on low heat, especially when the cream starts to thicken. Stir well at this point to make it smooth and velvety.
As soon as the custard reaches a boil, turn off the heat; don’t let it cook any longer to prevent it from releasing liquid once cooled. Immediately pour the custard into a bowl and cover with plastic wrap in contact, so the custard does not form a skin on the surface.
Once cooled, mix well with a whisk and use it for your recipes.
How to replace wheat starch
Wheat starch, which is nothing but wheat flour, can be replaced with common flour or cornstarch, also known as maizena.
Which coffee to choose for a good custard
You can decide whether to use regular or decaffeinated coffee; the aroma will be the same, that of a good coffee. I do not recommend instant coffee as it completely changes the taste of the custard.
How to make the custard thicker or more fluid
If you want a slightly thicker custard, you can add 10 g more of wheat starch, but keep in mind that once cooled, it becomes firmer. If you want it more fluid, just remove 10 g of starch.
Why use a whole egg in custard
I use a whole egg to prepare the custard, so I don’t have leftover egg whites, and I only use 1 egg, without adding many egg yolks to the custard, making it lighter. If you prefer, you can also use 2 egg yolks, without the whites.
How to make the coffee custard sweeter
If you want a sweeter custard, you can add a little more sugar, just a tablespoon, to counter the bitterness of the coffee, keeping in mind that there are already about 20 g more in the recipe compared to classic custard, with 2 tablespoons of sugar, which are about 50-60 g. However, if you will use the custard mixed with other sweet preparations, like whipped cream, the cream will provide the extra sweetness needed.
