Ingredients:
Hot milk- 1 cup
Hot, light cream - 1 cup
Hot expresso coffee - 2 tbsp
Rum - 1 tbsp
Granulated sugar - 75 ml
Eggs - 4
Whipped cream
Method:
Hot milk- 1 cup
Hot, light cream - 1 cup
Hot expresso coffee - 2 tbsp
Rum - 1 tbsp
Granulated sugar - 75 ml
Eggs - 4
Whipped cream
Method:
- Preheat oven to 180 C.
- Pour milk, cream and coffee into bowl; whisk together.
- Add rum and beat with electric beater.
- Add sugar and continue beating to incorporate.
- Lightly beat eggs with fork. Pour into bowl containing custard mixture and whisk well until incorporated.
- Place 6 individual custard dishes in roasting pan and pour in 1" hot water.
- Fill custard dishes with mixture and bake 40 minutes.
- Cool before unmolding and refrigerate.
- Before serving decorate with whipped cream.
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