Coffee Custard

 From 'Tu Casa Mi Casa' by Enrique Olvera
Coffee Custard Inspired by Cafe de Olla, this caramelised and creamy dessert is a great indvidual dish tohat is easy to serve. Make this dessern vegan by substitutibg the whole milk for a dairy-free alternative.

  • 480ml whole milk
  • 10cm Mexican cinnamon stick
  • Peel of 1 whole orange, in strips
  • 100g sugar, plus more for caramelising
  • 45g coffee, freshly ground
  • 4 tbsp corn-starch
  • Pinch of salt
  1. In a small pot, combine 240ml of the milk, the cinnamon, orange peel, sugar, and coffee. Bring to a simmer over a medium heat.
  2. Meanwhile, in a heatproof bowl, combine the remaining milk, corn-starch, and salt, stirring to dissolve.
  3. Strain the hot milk through a fine-mesh sieve, discarding the solids. Then, whisking constantly, slowly stream the strained milk into the corn-starch mixture.
  4. Once it is fully incorporated, return the mixture to the pot and cook, whisking constantly to avoid clumping, until it is thick enough to see the bottom of the pan when stirring, about 20 minutes.
  5. Divide the mixture among individual bowls and let cool to room temperature.
  6. Sprinkle some sugar on the top of each dish, and caramelise it with a blowtorch before serving.