Coffee Cream Custard

1. 1

   Preheat oven to 350u00b0F (180u00b0C).

2. 2

   Pour milk into a 1 qt saucepan. Stir coffee into the milk & slowly bring the mixture to the boiling point.

3. 3

   Meanwhile, put the eggs & egg yolks in a lrg mixing bowl & beat together thoroughly w/a wire whisk. Then beat in the cream & sugar.

4. 4

   When the milk mixture reaches the boiling point, slowly pour it into the egg mixture, beating vigorously w/the whisk. Add the vanilla extract & beat again.

5. 5

   Pour half of the coffee cream into a 10-in pie dish or 6-cup souffle dish. Set the dish in a shallow pan filled w/boiling water to reach halfway up the side of the dish.

6. 6

   Working quickly, transfer the dish to the preheated oven & pour the rest of the coffee cream into the dish.

7. 7

   Reduce the oven temp to 325u00b0F (160u00b0C) & bake the coffee cream for 1 1/4 hours or till a knife plunged into the center comes out clean & dry.

8. 8

   Remove the dish from the oven & allow to cool to room temperature. Cover & refrigerate for a minimum of 3 hours to overnite.

9. 9

   NOTES: It was strongly emphasized that this dessert must be served icy cold. No other serving suggestions were included, but how could it be wrong to serve in goblets w/a sprinkle of choc shavings? NOT!

* Per serving · 4 servings · Values may vary.

No additional tips available.