This is a print preview of "Coffee Custard Pudding" recipe.

• Click here to print
• or return back to Coffee Custard Pudding.

Coffee Custard Pudding Recipe

by Global Cookbook

Ingredients

400 gm tin of condensed lowfat milk 1 x tinful using the same tin fresh lowfat milk 4 x Large eggs separated

10 x sponge finger biscuits 225 ml strong black coffee cooled 275 ml double cream To decorate Toasted flaked almonds Grated chocolate

Directions

1. Begin by putting the condensed lowfat milk fresh lowfat milk and egg yolks in a saucepan then over a gentle heat stir continually until the mix thickens to a custard (whatever you do dont let it boil or possibly it will curdle. If youre short of patience you could cheat by adding a level tsp. of cornflour mixed with a little cool lowfat milk that will prevent it curdling and enable you to increase the heat slightly. Purists will stir slowly without minding).
2. Pour the custard into a serving dish and leave to cold and set for about an hour.
3. Next soak the sponge fingers for a couple of seconds in the black coffee then arrange them on top of the set custard.
4. Whisk the egg whites till theyre stiff then whisk the cream until thickened and mix in the egg whites a little at a time.
5. Spoon this mix on to the sponge fingers then decorate with flaked almonds and grated chocolate.
6. Cover and refrigeratein the fridge for several hrs before serving.
7. Note: We like l/2 dessertspoon of instant coffee dissolved in I dessertspoon of warm water then stirred into the custard before pouring it into the bowl.
8. Serves 6

© 2024 CookEatShare