Coffee Dessert Cream
Serves : 2 servings
Preparation : 10 minutes
Cooking : 10 minutes
Wait : 4 hours
Ingredients
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5.1 fl oz of whole milk
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3.4 fl oz of heavy cream
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2.5 fl oz of coffee
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1 egg yolk
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0.3 oz of cornstarch
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0.5 oz of brown sugar
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0.5 oz of heavy cream
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1 vanilla
Instructions
Heat the milk, cream, coffee, and half the sugar with the split and scraped vanilla bean. As for the coffee, if you have a bean-to-cup machine that can make a good, strong ristretto, that’s perfect. Otherwise, use whatever you have on hand.
While the mixture is heating, whisk the egg yolk with the remaining half of the sugar, then add the cornstarch. Mix everything well to ensure there are no lumps.
Once the milk and cream mixture comes to a boil, gradually pour in the egg and cornstarch mixture and stir well.
Pour the mixture back into the saucepan and heat over medium heat until it almost comes to a boil. You should notice that it thickens slightly.
Remove from the heat, add the heavy cream, and stir well.
Pour into bowls, and refrigerate for a few hours if you can't wait to try it—ideally overnight.