1. Set oven to 325°F. 2. Combine the milk, vanilla bean and coffee beans in a sauce pan. Bring rapidly to a boil, then remove pan from heat. 3. Stir in the strong coffee. Reserve. 4. In a bowl, beat the egg yolks, then gradually blend in the sugar and cornstarch. Mix well. 5. Strain the cooled milk, a little at a time, through a fine sieve lined with cheesecloth into the egg and sugar mixture. 6. Pour the mixture into a buttered baking dish or into individual ovenproof custard cups. 7. Cover the baking dish, set in a pan of hot and bake until a knife inserted into the center of the custard comes out clean, about 45 minutes to 1 hour. 8. Cool custard to room temperature, then chill until needed. Before serving, run a knife around the inside edge of the baking dish and invert custard onto a serving dish. Serves 4. 9. Larousse Treasury of Country Cooking. ---------------------------------------------------------------------------
Nutrition
Ingredients
