Steamed Coffee And Vanilla Custard

Ingredients

• 5 oz freshly roasted Mocha coffee
• 3/4 pint heavy cream
• 10 egg yolks
• 2 whole eggs
• 8 oz granulated sugar
• 1/4 cup heavy cream
• 1 vanilla bean, split and scraped

Method

1. 1 Bruise the coffee beans and add to the cream in a saucepan. Simmer covered for 20 minutes, then strain through fine muslin.
2. 2 Whisk egg yolks, whole eggs, and sugar until pale. Stir in the 1/4 cup cream.
3. 3 Slowly pour the warm coffee cream into the egg mixture, whisking constantly. Strain through a fine sieve into a buttered mold.
4. 4 Place the mold in a bain-marie and steam for 60-70 minutes. Do not let the water boil vigorously.
5. 5 Chill in the refrigerator for at least 1 hour. Unmold onto a serving dish and garnish with vanilla-infused cream.