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Cafe Con Leche Custard recipe
courtesy of the
Cocina Cubana Club founded by Pascual Perez &
Sonia
R. Martinez
Cafe con leche is the traditional "latte" that most Cubans drink for
breakfast. It combines a strong espresso coffee with steamed milk
and sugar.
This recipe serves 4.
4 Tbsp cornstarch
3 cups milk
1 cup heavy cream
2-1/2 Tbsp instant coffee powder
1 cup sugar
2 eggs
Whipped cream
Chocolate covered espresso beans for garnish
Stir cornstarch into 1 cup milk, stirring until smooth. In top of a
double boiler, pour the rest of the milk, cream, instant coffee
powder, and sugar. Stir over medium-high heat until thickened. Cover
and let simmer 10 minutes.
Beat the eggs well. Slowly add 1 cup of the hot coffee mixture to
the eggs, beating continually.
Pour egg mixture into remaining coffee mixture in the double boiler,
still over heat, and beat well to incorporate. Cover and simmer 2
minutes.
Remove from heat and pour into coffee cups. Cover with plastic wrap,
leave to cool and then refrigerate. When chilled, top with fresh
whipped cream and 1 chocolate covered espresso bean.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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