member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Desserts: Cardamom Coffee Custard

    Source of Recipe

    Gale Gand - Butter Sugar Flour Eggs

    List of Ingredients

    2 cups milk
    1/2 vanilla bean, split lengthwise
    2 tablespoons dark roast coffee beans, crushed
    4 green cardamom pods, crushed
    6 egg yolks
    2/3 cup sugar
    1 pinch salt
    1/4 cup cornstarch
    1 tablespoon unsalted butter
    4 whole coffee beans, for garnish

    Recipe

    In a nonreactive saucepan, bring the milk, vanilla bean, crushed coffee beans and cardamom to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks, sugar and salt until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then very gradually pour in the hot milk mixture, mixing it in as you go.

    Strain the mixture through a fine sieve back into the saucepan, to smooth it and to remove the spices. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Cook just until no starchy taste or feeling remains. Remove from the heat and stir in the butter until melted. Pour into 4 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled, placing a whole coffee bean in the center of each serving. Yield: 4 servings

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |