Cappuccino custard

Name: Cappuccino custard
Total time: 1200 s
Yield: 4-6 ppl
Cuisine: American
Ingredients: 4 c milk; 1 tsp vanilla flavor or pure; 3 tbsp corn flour; 5 eggs; 1/2 c sugar; 1 tbsp coffee granules; 1/2 tbsp cocoa powder; Pinch salt

ifuchi @cook_112236741

enugu

With thoughts of doughnuts on my mind I wanted a coffee flavor so I’m using this custard for a filling. For all the coffee lovers out there here we go…

ifuchi @cook_112236741

enugu

With thoughts of doughnuts on my mind I wanted a coffee flavor so I’m using this custard for a filling. For all the coffee lovers out there here we go…

Saved

Ingredients

20 mins

4-6 ppl

4 cmilk
1 tspvanilla flavor or pure
3 tbspcorn flour
5eggs
1/2 csugar
1 tbspcoffee granules
1/2 tbspcocoa powder
Pinchsalt

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Steps

20 mins

1

Put milk in a pot and add sugar,vanilla,coffee,cocoa and corn flour and combine all with whisk very well. Make sure no lumps. Take all the eggs and whisk in a bowl until fluffy. Set aside.
2

After corn flour is completely dissolved turn heat to medium and when the mixture feels warm turn it off. Take about 1/2c and whisk into the eggs. Do this again. Whisk til fluffy. Add the egg mixture into the pot of milk and turn on heat to medium. Taste to check the cocoa n coffee combination is perfect. Should taste slightly more coffee. Stirring constantly this needs to come to a slow boil while stirring. You will feel it thickening on the bottom.
3

This should cook for about 15-20 minutes. Keep stirring and scraping the sides. This is completely ready when it does reach a boil and the mixture sticks to a spoon. Turn off heat but continue to stir so there’s no lumps as the pot is still hot. Let cool and put into a container and refrigerate so the custard will bind and thicken as it sets. At least 3-4 hours. Check to see if cold and creamy and now you are ready to use in a favorite dessert or dip it with biscuit and coffee ☕️ enjoy 😊
4

Give out an extra measure of Love today 😉

Tips

Very important to mix the milk mixture while warm, to the eggs and mix well, then pour the eggs to the milk mixture and stirring continuously so the eggs don’t scramble. You can also use white flour instead of cornflour. White flour is better for keeping in the refrigerator for 7-10 days.

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