How to Cook Aunt Alicia's Coffee Dessert

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All quantities will depend on the size of your pyrex or ovenproof dish. If you own a middle size pyrex, use 6 eggs and 3/4 lt of milk.

Break your eggs. Put eggwhites in a bowl and eggyolks in a cup (we'll use them later)

Before whisking the eggwhites, put the milk in a small pot and heat it. Don't let it boil, though, it should be hot enough after one minute.

Whisk! Whisk like a pro! Until your mix looks like this. It should take a couple of minutes. Your milk should be off the heat by now and your oven should be warming up.

Add 2 tablespoons of sugar per egg. I used 8 eggs so I added 16 tsp of sugar. Mix it all. Add coffee powder, as much as you like. I added 4 tablespoons.

When your mix is firm it's time to put it in the pyrex/ovenproof dish.

The dish I used is huge. More dessert for me! This goes in the oven at 390F/200C for 7 minutes, 10 tops. Don't use the grill (if your oven has one) because it'll burn. Check regularly.

Now it's time for yolks! Add one tablespoon of flour to the mix so it thickens a bit. Stir for two seconds and add it all to the milk you've had cooling off while working on the eggwhites.

Put the pot back in the fire, low, and never stop stirring or the yolks will get too thick and everything will be ruined. So stir, stir, stir. Take it off the heat after 1 minute. Keep stirring.

While you stir the yolks, check the oven. The mix should rise and that's when you know it's ready. It'll be brown too so turn off the heat but let it sit for a minute. Keep stirring the yolks, gently

It should look like this. It rose a lot!

Use a knife to make cuts along the dessert and pour the milk/yolks mix in all the spaces you see. The mix might shrink a bit but it's normal. Let it cool in the fridge. That's it!

Nom nom :)

Watch the video: Dalgona Coffee Cream Dessert By Food Fusion Ramzan Special

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