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Coffee Shop Custard Recipe

Written on Saturday, December 10, 2016 | 9:37:00 AM

Makes: 4 servings (½ cup each)

prep: 20 minutes      stand: 5 minutes     chill: at least 4 hours 15 minutes

Ingredients : 
- 1 envelope unflavored gelatin
- 2 cups fat-free milk
- 3 egg yolks
- 1⁄3 cup sugar*
- 1½ teaspoons vanilla
- 1½ teaspoons instant espresso coffee powder
- Frozen light whipped dessert topping, thawed (optional)
- Ground cinnamon (optional)

Preparation Method :
1) In a small bowl sprinkle gelatin over ¼ cup of the milk. Let stand for 5 minutes. Meanwhile, in a medium saucepan whisk together egg yolks and sugar. Gradually whisk in remaining 1¾ cups milk. Cook and stir over medium heat until just boiling. Remove from heat. Gradually whisk about ½ cup of the hot milk mixture into the gelatin mixture. Whisk gelatin mixture into remaining milk mixture in saucepan. Place saucepan in a large bowl of ice water. Stir in vanilla. Stir for a few minutes to cool the mixture. Remove ½ cup of the mixture to a small bowl; stir in espresso powder until dissolved. Cover and set espresso mixture aside.

2) Pour the remaining mixture into four 6-ounce individual dishes, custard cups, or glasses. Cover dishes; chill for 15 to 20 minutes. Drizzle the espresso mixture over the custard mixture in dishes. Using a thin metal spatula, lightly swirl the espresso mixture into the top of the custard.** Cover dishes loosely and chill for at least 4 hours or until set. If desired, top with a little whipped dessert topping and sprinkle with cinnamon.

*sugar substitutes: Choose from Splenda Granular or Sweet’N Low bulk or packets. Follow package directions to use product amount equivalent to 1⁄3 cup sugar.

**test kitchen tip: If bottom mixture is too firm to swirl, just drizzle coffee mixture over top of custard and spread to cover the top.


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