New Update
Main ingredients | Ground coffee, Fresh cream, Castor sugar, Eggs, Vanilla essence |
Cuisine | French |
Course | Dessert |
Prep time | 3-4 hours |
Cook time | 35-40 minutes |
Serve | 4 |
Taste | Sweet |
Level of cooking | Easy |
Others | Non vegetarian |
Ingredients
- ¼ cup ground coffee
- 2½ cups fresh cream
- ¾ cup castor sugar + to sprinkle
- 6 eggs
- 1 tsp vanilla essence
Method
- Fill some water in the bottom compartment of a moka pot machine, put ground coffee in its strainer, attach the top compartment and close the lid. Place the pot on direct heat. Bring it to a boil on low heat till the decoction gets collected in the top compartment.
- Meanwhile, heat fresh cream in a deep pan, add castor sugar and stir till the sugar melts.
- Add the coffee decoction cream and mix well. Set aside to cool slightly.
- Preheat oven to 160° C.
- Break the eggs, separate yolks from the eggs whites and put them in separate bowls. Add vanilla essence to the yolks and mix well. (Use the egg whites for any other recipe.)
- Add some coffee-cream mixture and mix well. Then add the remaining mixture gradually and mix till well combined.
- Strain the mixture into a jar and pour into 4 individual oven proof cups. Place the cups on a baking tray, pour some water in the tray, place it in the preheated oven and bake for 20-25 minutes.
- Bring the cups out of the oven and allow to cool down to room temperature. Place them in the refrigerator for 2-3 hours.
- To serve, sprinkle some castor sugar over the mixture in the cups and caramelise it with a blow torch. Serve.
Advertisment