Try this delicious cold coffee custard dessert. It’s so easy to make and is great for dinner parties or special occasions. Serve with whipped cream for the ultimate treat.
- 300ml carton double cream
- 150ml whole milk
- 6 large egg yolks
- 60g caster sugar
- 2 level tbsp coffee granules
- Cocoa, for dusting
- 4-6 coffee cups
Set the oven to 150°C/300°F/Gas Mark 2.
Pour the cream and milk into a pan and bring to the boil.
Lightly beat the egg yolks in a bowl. Pour over the boiling cream mixture, whisking as the cream is added, so that the eggs don’t cook. Stir in the sugar until dissolved. Dissolve the coffee granules in 2 tbsp boiling water and add to the cream mixture.
Strain the cream mixture through a sieve into a jug and then pour into the coffee cups.
Put the cups in a roasting tin and pour in boiling water to come about halfway up the cups. Put the tin in the oven and bake for 45 mins to 1 hr, or until the mixture is just set. Remove from the oven and lift cups out of the water.
When the cups are cool, refrigerate well before serving, dusted with cocoa powder.
You can also make this using 2 tbsp strong freshly brewed coffee if you prefer to use ground coffee.