Light Coffee Custard Cream

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 392
• Protein: 15 g
• Carbs: 33 g
• Fat: 22 g

Ingredients

• 500 ml Whole milk ( liquid )
• 200 ml Cream ( liquid )
• 4 tbsp Ground coffee ( dark roast )
• 4 piece Egg ( yolks only )
• 80 g White sugar ( granulated )
• 3 piece Gelatin ( 2g sheets )

Instructions

1. Coffee infusion

   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. Whisking the yolks

   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. Cooking the custard

   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. Setting and smoothing

   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.

Chef's tips

• 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.

Storage

Store for 48 hours in the refrigerator, covered with plastic wrap touching the surface to prevent a skin from forming.