Coffee caramel set custard
about setting. Take it out and beat the mixture to break down any ice crystals that have formed. Replace in the freezer and let it set until firm.
Take out at least 10-15 minutes before serving to let it soften. Enjoy with some wafer biscuits or in a waffle cone
Serves 6 - 8
Ingredients:
● 1/2 cup granulated sugar
● 1/4 cup water
● 1 tsp instant coffee
● 1 tsp chicory powder
For the set custard:
● 2 large eggs
● 1 egg yolk
● 1 tbsp instant coffee
● 1 tbsp water
● 1 can of condensed milk (397g)
● 290ml whole milk
● 1/2 tbsp vanilla extract
Method:
In a small saucepan mix the granulated sugar with the 1/4 cup water, 1 teaspoon of good quality instant coffee and the chicory powder. Mix together until the chicory powder and the coffee have dissolves. Place the saucepan on high heat and bring the mixture to the boil without stirring. Once the mixture has come to the boil and the sugar has dissolved turn down the heat to low and let it simmer for about 2-3 minutes. Then continue boiling , stirring occasionally to prevent the coffee caramel from burning until you get a nice dark amber coloured caramel. Pour this coffee caramel into a glass bowl, swirl around the base of the bowl to ensure that the base is completely covered with the caramel. Leave aside to cool and harden.
Meanwhile, dissolve the 1 tablespoon of instant coffee with 1 tablespoon of water. In a glass bowl whisk together the 2 whole eggs with the egg yolk, add the dissolved coffee and whisk until completely incorporated. To this mixture add the condensed milk, wholemilk and the vanilla extract. Whisk thoroughly to mix.
Place a fine meshed sieve over the cooled coffee caramel and pour the custard mixture through the sieve. Cover with foil. Then place this glass bowl into a larger pot, pour hot water around it, until half way up the bowl. Cover with a lid and cook on a low-medium heat for about 1 hour to cook and set the custard.
After this time, check the custard, it should be completely set. Take out of the water bath and leave to cool down and then place in the refrigerator for 3-4 hours or until cold.
Just before serving run a palette knife around the edge of the cet custard to set it free. Then turn out onto a serving dish by placing the dish over the bowl and turning it upside down. The set custard will slide out onto the serving plate. If it doesn't then just tap the bowl to help it along. Pour any remaining caramel over the top, slice and serve.