cafe con leche custard

Directions

1. 1

   Cafe con Leche Custard 3 cusp milk, divided 1 cup heavy cream 2 1/2 tablespoons instant espresso powder 4 tablespoons cornstarch 1 cup granu

2. 2

   Place the remaining 2 cups milk, cream, coffee powder and sugar in a heavy saucepan and whisk well

3. 3

   Blend the cornstarch with the remaining 1 cup milk, then stir into the mixture in the saucepan

4. 4

   Set over medium heat and cook, whisking constantly, until mixture thickens, about 5 minutes

5. 5

   Reduce heat to low, cover and cook an additional 10 minutes

6. 6

   Beat the eggs well

7. 7

   Slowly add a half cup of the hot coffee mixture into the eggs, whisking briskly so egg does not curdle

8. 8

   Gradually pour the egg mixture into the coffee mixture, still over low heat, and whisk well to incorporate