Dutch Coffee Custard (Hopjesvla)

Dutch Coffee Custard (Hopjesvla)

Fixings

* 4 tablespoons custard powder

* 1 5/8 cups entire milk, partitioned

* 5/8 cup white sugar

* 7 tablespoons solid fermented espresso

* 1 egg yolk

* 1 egg white

Headings

1. In a little bowl, combine as one the custard powder and 1/2 cup of the milk; put away. Sprinkle the sugar into a pan over medium hotness. Whenever the sugar starts to caramelize, add the excess milk and espresso to the dish, and heat to the point of boiling. At this stage, the caramel will turn out to be exceptionally hard. Lessen hotness to low, and cook until the sugar disintegrates, around 5 minutes. Mix in the custard powder combination, and cook, blending until the custard thickens. Eliminate from hotness, and race in the egg yolk.

2. In a spotless glass or metal bowl, whip the egg white until delicate pinnacles structure. Overlap the egg white cautiously into the custard combination. Move to a serving dish and refrigerate until firm. Appreciate !

Dutch Coffee Custard (Hopjesvla) VIDEO