Espresso custard

I love espresso and custard. Today I craved something creamy and decided to make an Espresso Custard. We always have an afternoon espresso, but this little number will adorn your table for dessert. It makes enough for four, but I made a little portion for my grandson.

This version is my full proof way of making custard. I start by combining the eggs with the sugar and then add the cornstarch. Next the hot espresso goes in to temper the eggs. I always warm up the milk and pour that in slowly. You don’t want to scramble your eggs. LOL. Then it needs a lot of love over medium heat. When it comes to a slow boil, take it off and strain it.

Of course on of my favourite custard cakes on the blog https://recipesatmytable.com/boston-cream-cake/

Ingredients for espresso custard

• 2 cups 2 % or whole milk
• 3 egg yolks
• one shot espresso
• 3 tbsp sugar
• 3 tbsp cornstarch
• whipped cream for topping
• cocoa for dusting

The ingredients are simple and I like to assemble them in advance and make the cooking easy.

The eggs and sugar whisked with the cornstarch.

Look at the colour once the espresso hits the eggs.

Now it goes onto the stove over medium heat and I love the little bubbles.

Show your custard some love. Keep whisking it.

It is all thickened and silky smooth.

Place it in some pretty little glasses and tope with whipped cream and sprinkle with cocoa powder.