Ingredients
Scale
- 1 cup cream
- 0.5 cup milk
- 1 cardamom pod
- 4 tsp indian instant filter coffee (substitute instant espresso powder or use ground coffee but infuse with hot milk then strain and dont use water)
- 0.5 tsp chicory root powder (optional)
- 2 Tbsp sugar (we used dark muscovado sugar)
- 3 egg yolks
- 1 egg
- 1 deep baking tray
- Hot water to fill the baking tray till at least halfway
- 4 baking cups or filter kaapi cups
- 4 Tbsp milk for frothing (skim milk makes better froth for this case)
Instructions
- Pre-heat oven to 325
- Whisk the egg yolks with sugar and whisk the egg without foaming it too much and mix.
- Heat the milk to just below a simmer with coffee, cardamom and chicory
- Add a little stream of hot milk base to egg mixture while whisking egg mixture to temper it. This brings up temperature of eggs up without scrambling them.
- Then mix the eggs in a stream while whisking into the milk.
- Place tray in oven. Heat water and pour in the tray half way.
- Pour custard mixtures equally in 4 cups not filling it to the brim.
- Keep custard cups equidistant in water bath. Pour water down side of pan carefully if needed to bring up level.
- Bake covered gently with baking paper for 35 to 50 minutes till custard is just set. (Do not let overcook)
- Take it out and chill in refrigerator to set further.
- After cooled and set before serving take cups out.
- Heat 4 tbsp milk in a small pot and using a frother or whisk foam the milk. As it heats up bubbles will expand and stabilize. Turn off heat. Top cups by spooning foam on top, making sure to not add milk but only the froth. Froth and heat again if needed.
- Serve.
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: Dessert
- Cuisine: Indian