Dutch Coffee Custard
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- 4 tbsp Brown & Polson Custard Powder
- 5/8 cup Milk (divided)
- 5/8 cup White Sugar
- 7 tbsp Coffee (strong brewed)
- 1 Egg Yolk
- 1 Egg White
- In a small bowl, mix together the custard powder and set aside 1/2 cup of the milk. Sprinkle the sugar into the saucepan over medium heat. When the sugar begins to caramelise, add the remaining milk and coffee to the pan and boil it. At this stage, the caramel will become very crusty. Reduce heat to low and cook until the sugar dissolves for 5 minutes. Stir in the custard powder mixture and cook, stirring until the custard thickens. Remove from heat and whisk in the egg yolk.
- In a clean glass or metal bowl, whip the egg white until soft peaks form. Fold the egg white carefully into the custard mixture. Transfer to a serving and refrigerate until firm.