World Class Kona Coffee Custard
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
59
Spice
46
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Put 7/8 of the sugar in saucepan with the water
2
Bring to a boil
3
Cook until dark in color, about 4 to 5 minutes
4
Pour immediately into a 4-cup souffle dish
5
Set aside
6
Preheat oven to 325 degrees F
7
Mix coffee, milk, cream, and vanilla into saucepan
8
Bring to just a boil, stirring frequently
9
Remove from heat
10
Set aside
11
In a bowl, whisk eggs and egg yolks with remaining sugar until creamy
12
Whisk in hot milk mixture
13
Place on top of the caramel in the souffle dish
14
Cover with aluminum foil
15
Put souffle into a pan and fill the pan with enough water to come half way up sides of the dish
16
Bake until set, about 40 to 45 minutes
17
To turn out, run knife around edge of dish to loosen
18
Cover with serving plate, hold tightly and invert