Coffee Custard

Ingredients

• a half pound of Java or other mildly flavored coffee
• a quart of boiling milk
• the yolks of six eggs
• six ounces of sugar
• a spoonful of cream
• the beaten whites of three eggs

Method

1. 1

   Grind coffee and infuse in boiling milk for half an hour, strain.

2. 2

   Beat egg yolks with sugar, add cream, and stir into hot milk.

3. 3

   Let it cream without boiling, then add beaten egg whites.

4. 4

   Fill molds, stand in hot water, and bake in moderate oven.

5. 5

   Cool and serve with cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 79. The excerpt below is the record exactly as published.

Coffee custard Demi tasse Kieler sprotten. This is a canned fish. Serve cold on lettuce leaves, garnished with quartered lemons. Omelette Schofield. Boil a shad roe in salt water for ten minutes. Allow to cool, and cut in dices one-quarter inch square. Heat a cup of cream sauce, add the roe, and season with salt and Cayenne pepper. When making the omelet place a little of the roe in the center ; dress on a platter, and pour the roe and cream sauce around the edge. Fish chowder. Cut a pound of some white fish, such as bass, codfish, or sole, in dices about one-quarter inch square, and free from skin and bones. Put the bones of the fish in a casserole and add three quarts of water, one bouquet garni, and two tablespoonfuls of salt. Boil for thirty minutes, and strain. Cut two pounds of potatoes in quarter inch squares, and boil in the fish stock until soft, then add the fish and boil for five minutes, then add one pint of boiling-hot cream, and season well with salt and white pepper. Before serving add a little chopped parsley. Serve broken crackers separate. Fillet of sole, Bretonne. Boil four fillets of sole in a little salt water. Dish up on a platter and cover with equal parts of Hollandaise and tomato sauce mixed. Garnish with rings of fried onions. Coffee custard. Grind fine (but not pulverized), a half pound of Java or other mildly flavored coffee. Put it into a quart of boiling milk and let it infuse on the back of the stove for a half hour, then strain through cheese cloth. Beat the yolks of six eggs with six ounces of sugar, add a spoonful of cream, and stir into the hot milk, which has been heated again after straining off the coffee. Let it cream, but do not boil ; and then add the beaten whites of three eggs

Cook this with the app: pantry check, scaling, and the assistant.