Brazilian Coffee Custard (Creme De Cafe)

1. 1

   Set oven to 325F.

2. 2

   Combine the milk, vanilla bean and coffee beans in a sauce pan.

3. 3

   Bring rapidly to a boil, then remove pan from heat.

4. 4

   Stir in the strong coffee.

5. 5

   Reserve.

6. 6

   In a bowl, beat the egg yolks, then gradually blend in the sugar and cornstarch.

7. 7

   Mix well.

8. 8

   Strain the cooled milk, a little at a time, through a fine sieve lined with cheesecloth into the egg and sugar mixture.

9. 9

   Pour the mixture into a buttered baking dish or into individual ovenproof custard cups.

10. 10

    Cover the baking dish, set in a pan of hot and bake until a knife inserted into the center of the custard comes out clean, about 45 minutes to 1 hour.

11. 11

    Cool custard to room temperature, then chill until needed.

12. 12

    Before serving, run a knife around the inside edge of the baking dish and invert custard onto a serving dish.

13. 13

    Larousse Treasury of Country Cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.