Coffee Custard (Caffè In Forchetta)

Yield: 8 servings

Ingredients:

• 1 cup (240 ml) milk
• 1 cup (240 ml) whipping cream
• 1 cup (240 ml) freshly brewed espresso (or substitute with freshly brewed coffee)
• 4 egg yolks
• 2 eggs
• ¾ cup (180 ml) sugar
• Thick whipped cream, for topping
• Cocoa powder, for dusting

Special Equipment:

• Small mason jars

Method:

Preheat oven to 300 F (150 C).

Heat milk and cream in a saucepan until it just starts to steam.

Remove mixture from heat and whisk in freshly brewed espresso.

Whisk together egg yolks, eggs, and sugar.

Pour half of the cream mixture into the yolk and sugar, whisking briskly to combine.

Now pour the yolk and cream mixture back into the pot with the remaining cream mixture, whisking continuously until combined.

Carefully pour custard mixture into 8 small mason jars.

Place mason jars in a large casserole dish and fill the dish with about 1-inch (2.5 cm) of boiling water. Cover with aluminum foil.

Transfer casserole dish to oven and bake for 90 minutes or until puddings have set with a slight crust around the edges.

Remove the casserole dish from the oven, carefully remove the mason jars, and let cool.

Transfer mason jars to refrigerator to chill completely.

To serve, top the chilled custards with tufts of thick whipped cream and dust with cocoa powder.

Buon appetito!