Noah Baker
Course: Drinks Cuisine: American Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Calories: 22kcal
Let’s get started!
– 1 cup freshly brewed coffee strong – 1 cup heavy cream – 1 cup whole milk – 3/4 cup granulated sugar – 4 large egg yolks – 1 tablespoon coffee extract – 1/4 teaspoon salt – 2 tablespoons cornstarch – 1/4 cup chocolate chips optional, for garnish – Whipped cream optional, for garnish
1. Start by brewing a cup of strong coffee using your preferred coffee maker. Set it aside to cool slightly. 2. In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup of the granulated sugar. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
3. In a separate bowl, whisk together the egg yolks, remaining 1/4 cup of sugar, cornstarch, and salt until the mixture is smooth and pale. 4. Slowly add about 1/2 cup of the hot cream mixture to the egg yolk mixture, whisking constantly to temper the eggs. Gradually pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
5. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil. 6. Remove the saucepan from the heat and stir in the brewed coffee and coffee extract until well combined.
7. Pour the custard mixture into a large bowl or individual serving dishes. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully chilled and set. 8. Before serving, garnish with chocolate chips and a dollop of whipped cream if desired.