Coffee custard cream is a more energetic and delicious variant of the classic version, although it can be enjoyed in exactly the same way.
Universally considered one of the most popular bases for filling and garnishing desserts of all kinds, custard can be easily prepared following a rather simple recipe that does not require great culinary skills.
If you want to give it a more intense and special flavour, however, the addition of coffee is exactly the solution for you. So if you’re already licking your lips, read on and discover with us how to make a fantastic coffee custard.
The origins of coffee custard
Coffee custard, as we have said, is nothing more than an exquisite variant of the classic custard whose origins are lost in time. Although it is a world-famous dessert, its origin is not easily attributable to a single inventor or a specific date, as the recipe has evolved over the centuries within the European culinary tradition.
Creams thickened with eggs and starch, similar to modern custard, were already known and used in the kitchens of various cultures in the Middle Ages, and presumably even earlier. Custard as we know it today, however, began to gain popularity in France and Italy between the 16th and 17th centuries, when pastry techniques began to become more refined, and ingredients such as eggs and milk were used more abundantly to create elaborate cakes and desserts.
At that time, cooks and pastry chefs began experimenting with various methods to thicken and flavour the creams they prepared, perfecting the technique of using egg yolks and starch as thickening agents. Custard then continued to evolve, through a recipe that was refined and adapted over the following centuries, soon becoming an essential component of pastry making in many cultures.
Although it is difficult to attribute the invention of custard to a single individual, it is clear that its spread and popularity is due to the sharing of culinary knowledge between different peoples, as well as the continuous innovation by chefs and pastry chefs throughout history.
We first of all, who know coffee, fell in love with a particular variation of the recipe: the one that is the subject of our article and which, needless to say, features our favourite beverage as its main ingredient.
Coffee custard: the ingredients
To prepare your coffee custard, you will obviously need all the necessary ingredients, namely:
- 500 ml whole milk;
- 100 – 150 ml strong espresso coffee (you can adjust the quantity depending on the intensity of the flavour you wish to achieve)
- 4 egg yolks;
- 150 g sugar;
- 50 g 00 flour.
As you can see for yourself by reading the list of ingredients, espresso coffee is an indispensable addition to the coffee custard, as it is thanks to this drink that you can endow it with that strong, aromatic flavour we like so much.
Hence the importance of preparing the coffee you will use with a machine that is up to the task, as it is certainly no secret that if you want to drink a good coffee, you should do so with the right machine.
In this regard, we at Pontevecchio strongly advise you to use one of our lever machines that, besides boasting a simple and intuitive use, are able to assure you a coffee with a pleasantly intense aroma: perfect both to be drunk and to be used as a base for your coffee custard.
To experience this, all you have to do is consult our catalogue and discover the right coffee machine for you, using it to prepare the base ingredient for your exquisite crema! Having cleared that up, let’s go and discover the complete recipe together.
How to prepare coffee custard
Take a saucepan and pour the milk and espresso coffee into it. Bring it almost to boil over medium heat, then turn it off and let it cool for a few minutes.
Once you have completed this first step, you can start working the egg yolks and sugar together, beating them in a bowl until light and fluffy. At that point, you can add the sifted flour, mixing well to prevent lumps from forming.
Continue by blending the mixture with the previously prepared milk and coffee: the latter must be poured in slowly, stirring constantly to prevent the eggs from curdling.
Then transfer the liquid mixture to the saucepan and cook over medium-low heat, stirring continuously with a whisk or spatula, until you see the cream thicken and reach the desired consistency. However, avoid boiling it to prevent the eggs from congealing too much.
When the cream is finally ready, transfer it to a bowl, covering it with cling film. Then let it cool to room temperature and store it in the fridge until ready to use. When it is time to serve it, you can decide to enjoy it either as a dessert, perhaps with some biscuits, or as a filling for cakes, tarts and other desserts. Either way, it will taste delicious!
Conclusion
As you have seen for yourself, making coffee custard is not that complicated. Although some steps may be slightly more difficult than others, you don’t need to have any culinary skills, as it is a recipe that almost anyone can make.
The secret of its preparation lies in its ingredients: the better their quality, the better the result you get. An equation that applies especially to coffee, the main ingredient in the recipe.
That’s why we renew our invitation to you not to settle for just any espresso, but instead to prepare it with one of our lever machines: the only ones able to ensure an ideal crema coffee. If you have any doubts, just give it a try and enjoy an espresso with a strong, intense flavour that is perfect as a base ingredient in your recipe.
