Coffee Custard Cream

Many thanks to Camille from the culinary blog “GateauCamille” for this delicious recipe. She used our Big Shot beans and invites you to discover it too! Read her article here!

Method:

1. In a pan, boil the milk with the sugar and the vanilla.

2. In a bowl, whisk the eggs.

3. Pour the hot milk on top of it with the coffee while stirring.

4. Pass the mixture through a seive, and pour it into ramekins.

5. Place them in a large baking dish.

6. Pour about 2cm of water in the dish to realise a bain-marie.

7. Cook in the oven at 180°C for 25 minutes.

8. Let it cool, cover the ramekins and leave them in the fridge.

Happy Eating!

The Bean Team & GateauCamille