Coffee Custard with Caramel Milk Froth Coffee Custard with Caramel Milk Froth The ultimate indulgence! A creamy cloud of milk and vanilla custard with toffee flavors. 3.26

Coffee Custard with Caramel Milk Froth

The ultimate indulgence! A creamy cloud of milk and vanilla custard with toffee flavors.

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 0.85 oz/25 ml, 5 teaspoons of the ready-made or home-made custard
  • Prepare 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-flavored milk froth and serve immediately.

Accessories for this recipe

Ritual Recipe Spoon
Glass Espresso

Characteristic

Medium
Difficulty
Medium
Preparation
PT30M15 min. + 4 hours
Material
1 Espresso cup (2.7 oz/80 ml)
Origin
Switzerland

Ingredients

  • 1 capsule of Volluto Grand Cru (to produce 1.35 oz/40 ml of Espresso coffee)
  • 3.5 oz/100 ml of milk to prepare milk froth
  • 1 teaspoon of caramel syrup
  • 0.85 oz/25 ml, 5 teaspoons of custard (ready-made or home-made using the method below)
  • Ingredients for preparing 8.5 oz/250 ml of home-made custard:
  • 8.5 oz/250 ml of semi-skimmed milk
  • 2 egg yolks
  • 1.75 oz/50 g of white sugar
  • Half a vanilla pod, split lengthways
<em>Volluto</em>
Volluto
Intensity : 4
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