The coffee custard cream is a variation of the traditional custard cream, enriched with espresso coffee. This recipe uses few and simple ingredients that together create a delicious cream. The process is the same as the classic cream, and you can use this coffee cream to fill éclairs, zeppole, tarts and many other desserts to your taste!
Try it in this recipe:
Diplomatic Coffee Cake
Check the collection:
Coffee Desserts
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
Ingredients
- 1 cup cup condensed milk
- 1.7 oz oz espresso coffee (unsweetened)
- 3 egg yolks
- 1/4 cup cup sugar
- 3 1/2 tbsp tbsp all-purpose flour
Steps
To make the coffee custard cream, pour the milk and coffee into a small pot, place on low heat, and bring to just below boiling.
In a bowl, beat the yolks with the sugar and incorporate the flour, mix well to avoid lumps.
Pour a bit of hot milk into the bowl with the egg mixture and stir. Add the remaining milk and mix quickly, pour everything into the pot, return to the heat and let it thicken while continuing to stir.
When the cream is thick, pour it into a bowl and cover with plastic wrap in contact with the surface to cool.
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