Dutch Coffee Custard
In a small bowl, mix together the custard powder and 1/2 cup of the
milk; set aside.
Sprinkle the sugar into a saucepan over medium heat.
When the sugar begins to caramelize, add the remaining milk and coffee
to the pan.
Bring to a boil.
At this stage, the caramel will become very crusty.
Reduce heat to low, and cook until the sugar dissolves, about 5 minutes.
Stir in the custard powder mixture, and cook, stirring until the custard thickens.
Remove from heat, and whisk in the egg yolk.
In a clean glass or metal bowl, whip the egg white until soft peaks form.
Fold the egg white carefully into the custard mixture.
Transfer to a serving dish and refrigerate until firm.
~Willemina Venema in Rotterdam, The Netherlands, June 2003
Page created June 7, 2003. Anne Pemberton. Edited Sun, June 8, 2003 . AP.