| Yield: | 4 servings |
Ingredients
- 2 cups whole, 2 percent fat, or 1 percent fat milk
- 1/2 vanilla bean, split lengthwise
- 2 tablespoons dark-roast coffee beans, crushed with a heavy skillet
- 4 green cardamom pods, crushed
- 6 egg yolks
- 2/3 cups sugar
- 1 pinch salt
- 1/4 cup cornstarch
- 1 tablespoon unsalted butter
- 4 whole coffee beans, for garnish
Instructions
- In a nonreactive saucepan, bring the milk, vanilla bean, crushed coffee beans and cardamom to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks, sugar and salt until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then very gradually pour in the hot milk mixture, mixing it in as you go.
- Strain the mixture through a fine sieve back into the saucepan, to smooth it and to remove the spices. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Cook just until no starchy taste or feeling remains. Remove from the heat and stir in the butter until melted. Pour into 4 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled, placing a whole coffee bean in the center of each serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 339 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 0 g |
| Sugar | 40 g |
| Protein | 8 g |
| Cholesterol | 239 mg |
| Sodium | 102 mg |
Reviews
This was my first time making custard, so I didn’t know what to expect. After following the instructions, I found that it was pretty easy to make – even for kitchen-illiterate people like me!
I used 2 percent milk, cinnamon sugar and nutmeg instead of cardamom (didn’t have any), about 1/2 cup of sugar instead of 2/3, and skipped out on the butter at the end. I whisked the eggs, sugar, and salt by hand for about 7-10 minutes. I thought it was pretty good for the most part – the coffee flavor came out decently, and the custard was creamy. When i chilled mine overnight, a hard layer formed on top, but I was able to stir it up and it was fine.
Cute dessert to make for company. The whole process took about 30-40 minutes, minus the chilling part.