Kahlua Creme Custards Recipe
Ingredients
| 1/4 cup ground chocolate-flavored coffee beans | ||
| Skim milk | 2 Cup (16 tbs), scalded | |
| Eggs | 3 | |
| Firmly packed brown sugar | 3 Tablespoon | |
| 2 teaspoons Kahlua or other coffee-flavored liqueur | ||
| Vegetable cooking spray | ||
| 2 tablespoons Kahlua or other coffee-flavored liqueur, divided | ||
Directions
Place a coffee filter in a large strainer; place strainer over a medium bowl.
Spoon ground coffee into filter.
Pour hot milk over coffee; set aside until all of the milk has dripped through.
Combine eggs, brown sugar, and 2 teaspoons Kahlua in a medium bowl; beat at high speed of an electric mixer until well blended.
Gradually add reserved milk mixture, beating constantly.
Spoon mixture into six (6-ounce) custard cups coated with cooking spray.
Place custard cups in a 10- x 9- x 2-inch baking dish; pour hot water into baking dish to a depth of 1 inch.
Bake at 325° for 40 minutes or until a knife inserted halfway between center and edge of custard comes out clean.
Remove cups from water; cool to room temperature.
Chill thoroughly.
Turn custard out onto individual serving plates, spoon 1 teaspoon Kahlua over each.
Serve immediately.
Spoon ground coffee into filter.
Pour hot milk over coffee; set aside until all of the milk has dripped through.
Combine eggs, brown sugar, and 2 teaspoons Kahlua in a medium bowl; beat at high speed of an electric mixer until well blended.
Gradually add reserved milk mixture, beating constantly.
Spoon mixture into six (6-ounce) custard cups coated with cooking spray.
Place custard cups in a 10- x 9- x 2-inch baking dish; pour hot water into baking dish to a depth of 1 inch.
Bake at 325° for 40 minutes or until a knife inserted halfway between center and edge of custard comes out clean.
Remove cups from water; cool to room temperature.
Chill thoroughly.
Turn custard out onto individual serving plates, spoon 1 teaspoon Kahlua over each.
Serve immediately.
Chef
