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Tags: Breads & Puddings
750 ml milk
150 grams sugar
40 grams corn starch
2 tbsp coffee extract
Break and separate egg yolks and whites. Brew some strong or espresso coffee or make a strong extract from instant coffee, about two tablespoons. Put the yolks in a bowl and stir in the corn starch with some milk. In a saucepan put 100 grams sugar. Let it melt and caramelize: done when foam appears on the surface.
Pour in the rest of the cold milk and stir until the caramelized sugar is dissolved. Add the coffee extract. Pour and continuously stir some of the caramel milk into the egg mix and then pour that into the rest of the caramel milk, stirring well, heating the milk for a minute.
Take from the heat and place the pan to cool in a large pan or bowl with cold water. Stir the custard a few times while it is cooling. Whip the egg whites, add the sugar bit by bit. Pour the custard into a bowl and with a spoon, decorate with whipped egg white.