 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
I love desserts w/the flavor of coffee. This coffee dessert by Carol Cutler from 6-Minute Souffle & Other Culinary Delights has the added advantage of being able to be made the day before a spec occasion. Ms. Cutler may be able to make this in 6 min, but I estimated the time more reasonably & kept in mind that we (you & me) do not have an extra pair of hands to assist us in our kitchens! Enjoy! Ingredients:
1 cup coffee (strong & freshly made) |
1/2 cup heavy cream |
2 cups milk |
3 eggs |
3 egg yolks |
3/4 cup sugar |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°F (180°C).
2. Pour milk into a 1 qt saucepan. Stir coffee into the milk & slowly bring the mixture to the boiling point.
3. Meanwhile, put the eggs & egg yolks in a lrg mixing bowl & beat together thoroughly w/a wire whisk. Then beat in the cream & sugar.
4. When the milk mixture reaches the boiling point, slowly pour it into the egg mixture, beating vigorously w/the whisk. Add the vanilla extract & beat again.
5. Pour half of the coffee cream into a 10-in pie dish or 6-cup souffle dish. Set the dish in a shallow pan filled w/boiling water to reach halfway up the side of the dish.
6. Working quickly, transfer the dish to the preheated oven & pour the rest of the coffee cream into the dish.
7. Reduce the oven temp to 325°F (160°C) & bake the coffee cream for 1 1/4 hours or till a knife plunged into the center comes out clean & dry.
8. Remove the dish from the oven & allow to cool to room temperature. Cover & refrigerate for a minimum of 3 hours to overnite.
9. NOTES: It was strongly emphasized that this dessert must be served icy cold. No other serving suggestions were included, but how could it be wrong to serve in goblets w/a sprinkle of choc shavings? NOT!
|
|