Coffee cream (6)
Instructions
In a large pot, beat the egg yolks with sugar until mixture is fluffy.
Soon after, add sifted flour slowly and keep on stirring.
Combine the coffee, milk and cook at low heat without ever stopping to mix.
When the cream is thickened, remove from heat and allow to cool.
Next, pour in equal proportions in ice cream cups that will keep in the refrigerator for about 1 hour before serving.
Ingredients and dosing for 4 persons
- 4 egg yolks
- 100 g of sugar
- 15 g of flour
- 2 cups of strong espresso coffee
- 10 cl of milk