Ingredient and Portion
Coffee Custard with caramel milk froth
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1 capsule of Volluto Grand Cru (to produce 40 ml /1.5 oz of Espresso coffee)
100ml / 3.5 oz of milk to prepare milk froth
1 teaspoon of caramel syrup
5 teaspoons of custard (ready-made or home-made using the method below)
Ingredients for preparing 250 ml / 8.5 oz of home-made custard:
250 ml /8.5 oz of semi-skimmed milk
2 egg yolks
50 g / 1.75 oz of white sugar
Half a vanilla pod, split lengthways
100ml / 3.5 oz of milk to prepare milk froth
1 teaspoon of caramel syrup
5 teaspoons of custard (ready-made or home-made using the method below)
Ingredients for preparing 250 ml / 8.5 oz of home-made custard:
250 ml /8.5 oz of semi-skimmed milk
2 egg yolks
50 g / 1.75 oz of white sugar
Half a vanilla pod, split lengthways
Method
1. Boil the milk along with half a vanilla pod in a saucepan
2. Beat the egg yolks in a bowl together with the sugar
3. Continue stirring the eggs and sugar while pouring in the milk with the split vanilla pod
4. Next, pour the mixture back into the saucepan and let it thicken over a low heat (do not let the mixture boil as this will make the cream curdle)
5. Test the custard cream using a spoon - as soon as the cream begins to stick to the spoon, remove the saucepan from the stove
6. Continue stirring so that the mixture remains smooth and creamy
7. Remove the vanilla pod and scrape out the seeds to add back into the custard.Prepare a Grand Cru Volluto in Espresso (40 ml / 1.5 oz) in the espresso cup or a small recipe glass
8. Add 5 teaspoons of the ready-made or home-made custard
9. Prepare milk froth using the steam nozzle of your Nespresso machine or the Aeroccino milk frother, adding the caramel syrup as soon as the froth begins to form
10. Cover the coffee custard with the caramel-flavoured milk froth
11. Serve immediately.
2. Beat the egg yolks in a bowl together with the sugar
3. Continue stirring the eggs and sugar while pouring in the milk with the split vanilla pod
4. Next, pour the mixture back into the saucepan and let it thicken over a low heat (do not let the mixture boil as this will make the cream curdle)
5. Test the custard cream using a spoon - as soon as the cream begins to stick to the spoon, remove the saucepan from the stove
6. Continue stirring so that the mixture remains smooth and creamy
7. Remove the vanilla pod and scrape out the seeds to add back into the custard.Prepare a Grand Cru Volluto in Espresso (40 ml / 1.5 oz) in the espresso cup or a small recipe glass
8. Add 5 teaspoons of the ready-made or home-made custard
9. Prepare milk froth using the steam nozzle of your Nespresso machine or the Aeroccino milk frother, adding the caramel syrup as soon as the froth begins to form
10. Cover the coffee custard with the caramel-flavoured milk froth
11. Serve immediately.
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