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    Coffee Bean Custard

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    Coffee Bean Custard

    Roasting whole beans and infusing them in liquid is a very simple technique for flavouring with coffee.

    • Vegetarian
    • Preparation time: 30 minutes, plus infusing and cooling
    • Total time: 30 minutes, plus infusing and cooling 30 minutes

    Serves: 8


    • 2 tbsp whole coffee beans
    • 500ml whole milk
    • 6 medium egg yolks
    • 125g caster sugar


    1. Put a dry frying pan over a medium heat. Throw in the coffee beans and toss them in the pan until they give off a rich aroma.
    2. Pour the milk into a saucepan and add the coffee beans. Bring gently to the boil, remove from the heat and leave to infuse for 20 minutes.
    3. Whisk together the egg yolks and sugar in a bowl. Reheat the milk until just below boiling, then pour into the egg yolk mixture, whisking continuously. Pour back into the saucepan and heat gently, stirring continuously with a wooden spoon. The custard will thicken after about 10 minutes. Remove quickly from the heat and pour into a jug.
    4. Strain out the coffee beans when you like: the flavour will get stronger the longer you leave them. Serve cold with the mousse and/or a light sponge cake.

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