Directions:
- Set oven to 325°F.
- Combine the milk, vanilla bean and coffee beans in a sauce pan. Bring rapidly to a boil, then remove pan from heat.
- Stir in the strong coffee. Reserve.
- In a bowl, beat the egg yolks, then gradually blend in the sugar and cornstarch. Mix well.
- Strain the cooled milk, a little at a time, through a fine sieve lined with cheesecloth into the egg and sugar mixture.
- Pour the mixture into a buttered baking dish or into individual ovenproof custard cups.
- Cover the baking dish, set in a pan of hot and bake until a knife inserted into the center of the custard comes out clean, about 45 minutes to 1 hour.
- Cool custard to room temperature, then chill until needed. Before serving, run a knife around the inside edge of the baking dish and invert custard onto a serving dish. Serves 4.
- Larousse Treasury of Country Cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.78 Kcal (1619 kJ) | ||
| Calories from fat | 157.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.5g | 27% | |
|---|---|---|---|
| Cholesterol | 211.64mg | 71% | |
| Sodium | 127.64mg | 5% | |
| Potassium | 372.34mg | 8% | |
| Total Carbs | 44.75g | 15% | |
| Sugars | 36.49g | 146% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 13.11g | 26% | |
| Iron | 2.3mg | 13% | |
| Calcium | 183.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 166.59 Kcal (697 kJ) | ||
| Calories from fat | 67.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.54g | 27% | |
|---|---|---|---|
| Cholesterol | 91.16mg | 71% | |
| Sodium | 54.98mg | 5% | |
| Potassium | 160.38mg | 8% | |
| Total Carbs | 19.28g | 15% | |
| Sugars | 15.72g | 146% | |
| Dietary Fiber | 1.38g | 13% | |
| Protein | 5.65g | 26% | |
| Iron | 1mg | 13% | |
| Calcium | 79.1mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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