Light Coffee Custard Cream
Ingredients
- 500 mlWhole milk (liquid)
- 200 mlCream (liquid)
- 4 tbspGround coffee (dark roast)
- 4 pcEgg (yolks only)
- 80 gWhite sugar (granulated)
- 3 pcGelatin (2g sheets)
Method
A smooth cream that coats the spoon, with the strength of freshly infused coffee. The texture is supple, almost airy, balanced by a sharp bitterness.
- 1
In a saucepan, bring the whole milk and cream to a simmer. Add the ground coffee, cover and let infuse for 10 minutes off the heat. Strain through a fine mesh sieve to remove the grounds.
- 2
During the infusion, whisk the egg yolks with the white sugar until the mixture lightens. Rehydrate the gelatin in a bowl of cold water.
- 3
Pour the hot milk over the yolks while whisking. Return to low heat. Stir constantly with a spatula until the cream thickens and coats the spoon. A line drawn with a finger on the spatula should remain clear.
- 4
Off the heat, add the squeezed gelatin. Mix to dissolve completely. Pour into ramekins and let set in the fridge for at least 4 hours.
Frequently asked questions
How do you get this dish right?
- Never boil the cream once the yolks are added, or it will curdle.
- Use high-quality coffee; the infusion process helps keep the aromas without excessive acidity.
How long does this dish keep?
Store for 48 hours in the refrigerator, covered with plastic wrap touching the surface to prevent a skin from forming.
