Coffee Cream Custard

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 cup coffee (strong & freshly made)
• 1/2 cup heavy cream
• 2 cups milk
• 3 eggs
• 3 egg yolks
• 3/4 cup sugar
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350°f (180°c).
• 2 pour milk into a 1 qt saucepan. stir coffee into the milk & slowly bring the mixture to the boiling point.
• 3 meanwhile, put the eggs & egg yolks in a lrg mixing bowl & beat together thoroughly w/a wire whisk. then beat in the cream & sugar.
• 4 when the milk mixture reaches the boiling point, slowly pour it into the egg mixture, beating vigorously w/the whisk. add the vanilla extract & beat again.
• 5 pour half of the coffee cream into a 10-in pie dish or 6-cup souffle dish. set the dish in a shallow pan filled w/boiling water to reach halfway up the side of the dish.
• 6 working quickly, transfer the dish to the preheated oven & pour the rest of the coffee cream into the dish.
• 7 reduce the oven temp to 325°f (160°c) & bake the coffee cream for 1 1/4 hours or till a knife plunged into the center comes out clean & dry.
• 8 remove the dish from the oven & allow to cool to room temperature. cover & refrigerate for a minimum of 3 hours to overnite.
• 9 notes: it was strongly emphasized that this dessert must be served icy cold. no other serving suggestions were included, but how could it be wrong to serve in goblets w/a sprinkle of choc shavings? not!