CUSTARDO
A custard topped espresso. What more could you want?
Ingredients
- 1 medium egg yolk
- 1 tbsp caster sugar
- 1/2 tsp vanilla bean paste
- 100 ml double cream
- 2 freshly pulled double espresso
Instructions
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Combine the egg yolk, caster sugar and vanilla bean paste in a heatproof bowl. Stir through the double cream, then place the bowl over a pan of gently simmering water to create a bain marie (making sure the water doesn’t touch the bottom of the pan). Whisk constantly for 3-4 minutes, until the custard is glossy and has thickened a little.
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Pull both your double espressos, however you do so, into an espresso glass/mug. Top them up with the warm custard and enjoy whilst still hot.
Recipe Notes
If you are also making the rhubarb & custard HCB French toast to pair with your custardo, beat the egg yolks, caster sugar and vanilla from the custardo recipe, with the egg yolk, caster sugar and vanilla from the custard cream section of the hot cross bun french toast recipe all together. Syphon off a third of it for the custardo, then stir through the double cream and continue with the recipe as normal.