Hungarian Caffe

1. 1

   Brew coffee and place in a double boiler.

2. 2

   Mix the almond extract, eggs, sugar, and thick cream well.

3. 3

   When the coffee reaches the boiling point, Temper the egg mixture by slowly adding 2/3 cup of the hot coffee to it while stirring well.

4. 4

   Return the tempered egg mixture to the double boiler while again stirring well.

5. 5

   Cook only until the custard coats the back of the spoon.

6. 6

   When perfectly cold, fold in a cup of sweetened whipped cream.

7. 7

   Add a quart of ice cold effervescent water and a pint of shaved ice.

8. 8

   Serve in tall sherbet glasses.

* Per serving · 4 servings · Values may vary.

No additional tips available.