Recipes from Mexico :: Mexican Desserts
3 cusp milk, divided
1 c. heavy cream
2 1/2 Tbsp. instant espresso powder
4 Tbsp. cornstarch
1 c. sugar
2 eggs
Whipped cream, chocolate-covered espresso
beans for garnish (optional)
Reserve 1 c. of the milk. Place the remaining 2 c. milk, cream, coffee powder and sugar in a heavy saucepan and whisk well.
Blend the cornstarch with the remaining 1 c. milk, then stir into the mixture in the saucepan. Set over med. heat and cook, whisking constantly, until mixture thickens, about 5 mins.
Reduce heat to low, cover and cook an additional 10 mins.
Beat the eggs well. Slowly add a half c. of the hot coffee mixture into the eggs, whisking briskly so egg does not curdle. Gradually pour the egg mixture into the coffee mixture, still over low heat, and whisk well to incorporate. Cover and cook 2 mins. longer.
Remove from heat and pour into coffee c. or custard dishes. Cover with plastic wrap. Chill thoroughly. When ready to serve, top with fresh whipped cream and a chocolate covered espresso bean.
Makes 8 servings.
