- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 440.60 (Kcal)
- Carbohydrates 61.51 (g) of which sugars 43.78 (g)
- Proteins 11.41 (g)
- Fat 15.59 (g) of which saturated 5.36 (g)of which unsaturated 5.57 (g)
- Fibers 14.06 (g)
- Sodium 11.50 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci recommend
You can store the custard for 3-4 days in the fridge in a tightly closed container.
If you want to use instant coffee instead of espresso, you will need 10 g of coffee to dissolve in 500 ml of milk.
You can also use just 2 whole eggs instead of 4 yolks.
Instead of whole milk, you can use lactose-free or plant-based drinks such as coconut, almond, rice, soy milk, etc.
If the custard has become too thick after resting, you can mix it with an electric whisk, adding 1-2 tablespoons of milk or as much as needed to reach the right consistency.
You can add the seeds of a vanilla pod to the milk to obtain a fabulous coffee and vanilla custard.
By adding 1 cup of whipped cream to the well-chilled custard, you can obtain a wonderful diplomatic coffee cream!
