By varying the aroma we can change the overall flavour: the addition of brandy makes the custard more dry and gives a more assertive flavour; the addition of vanilla flavouring (vanillin) gives it a round, smooth flavour.
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INGREDIENTS |
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Strong coffee |
2 |
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Espresso cups |
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Egg-yolks |
4 |
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Sugar |
180 |
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g |
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Milk |
400 |
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ml |
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Cream |
100 |
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ml |
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Potato starch |
30 |
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g |
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Vanillin |
1 |
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packet (1g) |
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Meringues |
4 |
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Freeze-dried coffee |
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as needed |
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PREPARATION |
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| 1. |
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In a sauce pot beat together eggs and sugar. Once eggs and sugar become foamy add the starch. While stirring continuously, add cold milk in a thin stream, then the cream and the coffee. While continuing to stir, thicken custard over a medium flame until it coats a spoon (to nappé). |
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| 2. |
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Remove from heat and finish with vanillin (or 4 tablespoons of brandy, if desired). Allow the custard to cool, stirring from time to time, and then pour into individual cups and store in refrigerator. |
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| 3. |
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Garnishing: just before serving, dust the surface of the custard with the freeze-dried coffee and top everything with a meringue. |
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A dry Marsala or a "Lacryma Christi del Vesuvio" |
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