Eggless coffee custard with whipped cream
Curries With Bumbi · ♥ 147 likes · 4.7K views · 4 min video
Read about milk in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3½ tbsp corn starch or corn flour
- 1 tbsp instant coffee powder
- 1 tbsp cocoa powder
- 7 tbsp sugar
- 2–3 tbsp confectioners sugar
Mix the cornstarch, instant coffee and cocoa with a few tablespoons of the milk to a smooth paste.
Ingredients and the coffee-cornstarch paste
- 700 ml whole milk
Lower the heat and pour in the cornstarch-coffee mix gradually with one hand while stirring with the other; cook a few minutes on low heat.
- 1–2 tsp cornstarch
If too runny, dissolve one or two teaspoons more cornstarch in a little milk and stir it in; it thickens more as it cools.
Fixing a runny custard
- 1 cup heavy whipping cream
- vanilla extract
With bowl, beaters and cream all ice cold, whip the cream with vanilla extract and confectioners sugar to soft peaks; set some aside for topping, then whip the rest firmer without overwhipping.
Fold some of the firmly whipped cream into the room-temperature custard and mix smooth.
Folding cream into the custard
Layer custard, firm whipped cream, more custard, and finish with a dollop of the softly whipped cream.
Layering and tasting