Custard Cups
Creamy layered custard and chocolate biscuit cups topped with crushed almond honey cookies.
Ingredients (4 portions)
1pkt Devon Chocolate Morning Coffee
1pkt Devon Honey & Almond Cookies
350ml Full-Fat Milk
150ml Double Cream
1tsp Vanilla Essence
1tbsp Cornflour (optional)
90g Sugar
4 Egg Yolks
Ground Cinnamon
Method:
In a bowl, whisk together the egg yolks, vanilla essence, and sugar until pale and creamy. If you prefer a thicker custard, mix in the cornstarch at this stage.
In a saucepan, heat the milk and cream over medium heat until it starts to steam. Remove from heat just before it boils.
Gradually pour a small amount of the hot milk into the yolk mixture while whisking continuously. This step prevents the eggs from curdling. Slowly add half of the milk and cream mixture, whisking all the while.
Return the mixture to the saucepan and cook over low to medium heat, stirring constantly. Keep stirring until the custard thickens and coats the back of the spoon. (Do not let it boil to avoid curdling.)
Let the custard cool slightly before using. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming and chill in the fridge for about an hour.
When the custard is cooled, you can build your cups.
Whisk the custard to cream it up again.
Place a little layer of custard in the cup, followed by a layer of chocolate morning coffee.
Repeat 3 times.
Cover with plastic crap and refrigerate for at least 4 hours so they set.
Just before serving, finish the cups with crushed almond biscuits and a dash of ground cinnamon.
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