Food Network: Coffee Custard: Coppette al Caffe

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Coffee Custard: Coppette al Caffe
Recipe courtesy Mario Batali

Ingredients
3 large egg yolks
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 shot strong espresso, at room temperature
Scant 1/4 cup skim milk
1 cup heavy whipping cream
6 coffee beans

Instructions
In a small saucepan, combine the egg yolks, sugar,

flour, vanilla, and espresso. Whisk until well combined. Add a bit of milk and
turn the heat to medium-high, stirring continuously with a wooden spoon. Bit by
bit, add the milk to the egg mixture, being sure to keep stirring so as not to let
the eggs begin to cook at the bottom edges of the pan. Once all the milk has been
added, bring to a boil then reduce to a gentle simmer, stirring all the while.
Keep sitting until the mixture thickens. Remove from the heat and let the cream
cool.

In a separate bowl or the bowl of an electric mixer fitted with a whisk, mix the
cream until it forms thick whipped cream. Using a spatula, gently fold 2/3 of the
whiped cream into the egg custard mixture. Separate the custard into 6 tall
glasses. Chill the filled custard glasses in the refrigerator for 1 hour. Just
before serving, top each glass with a spoonful of the remaining whipped cream and
a coffee bean.