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.