Pemberton Cookbook


Dutch Coffee Custard

4 Servings


Step 1:

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.

Step 2

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.