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    Custard: Creole Coffee Custard


    Source of Recipe


    internet

    List of Ingredients




    1 c Sugar
    2 tb Water
    2 c Light cream
    2 Eggs, at room temperature
    4 Egg yolks, at room temp.
    1/2 c brewed Louisiana coffee w/chicory

    Recipe



    Combine half the sugar and the water in small, heavy skillet. Stir over medium heat until sugar is dissolved and golden. Divide evenly among six 6-ounce custard cups; immediately swirl each custard cup to coat bottom. Scald cream; meanwhile, beat together eggs and egg yolks in large bowl until slightly thickened.

    Gradually add remaining sugar, beating until well combined. Gradually add cream, then coffee; strain into custard cups. Place cups in shallow baking pan; add enough boiling water to pan to come halfway up sides of cups. Bake in preheated 325¼F. oven 50 minutes, or until toothpick inserted in center comes out clean. Cool slightly and serve warm, or cool completely, unmold and chill. NOTE Great with praline sauce! Serves 6.

 

 

 

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