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The ultimate indulgence! A creamy cloud of milk and vanilla custard with toffee flavours.
Preparation
- Boil the milk along with half a vanilla pod in a saucepan
- Beat the egg yolks in a bowl together with the sugar
- Continue stirring the eggs and sugar while pouring in the milk with the split vanilla pod
- Next, pour the mixture back into the saucepan and let it thicken over a low heat (do not let the mixture boil as this will make the cream curdle)
- Test the custard cream using a spoon - as soon as the cream begins to stick to the spoon, remove the saucepan from the stove
- Continue stirring so that the mixture remains smooth and creamy
- Remove the vanilla pod and scrape out the seeds to add back into the custard
- Prepare a Grand Cru Volluto in an Espresso cup or a small recipe glass and add 25 ml or 5 teaspoons of the ready made or home-made custard
- Prepare the milk froth using the steam nozzle of your Nespresso machine or the Aeroccino milk frother, adding the caramel syrup as soon as the froth begins to form
- Cover the coffee custard with the caramel flavoured milk froth and serve immediately.
Machines for this recipe
DeLonghi Essenza EN95 Metal Grey
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Characteristic
Difficulty
Medium
Medium
Preparation
15 min. + 4 hours
15 min. + 4 hours
Material
1 Espresso cup (80 ml)
1 Espresso cup (80 ml)
Origin
Switzerland
Switzerland
Ingredients
- 1 capsule of Volluto Grand Cru (to produce 40 ml of Espresso coffee)
- 100ml of milk to prepare milk froth
- 1 teaspoon of caramel syrup
- 25 ml or 5 teaspoons of custard (ready made or home-made using the method below)
- Ingredients for preparing 250 ml of home made custard:
- 250 ml of semi-skimmed milk
- 2 egg yolks
- 50 g of white sugar
- Half a vanilla pod, split lengthways
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