These small deliciously rich custards need to get served very cold. They are excellent when crowned with fresh fruit, such as a strawberry or two or three raspberries.
Ingredients:
140 ml of strong black coffee
280 ml of thick cream
3 egg yolks
28 gr. of vanilla sugar
Preparation:
Heat the coffee and the cream to the point right before they boil. Beat the egg yolks with the sugar until it is thick and creamy and then pour it into the hot coffee and cream. Mix it all well together and strain it over 4 individual ramekins.
Place the ramekins on a baking tray that has 2,5 centimeters of cold water and place them in the oven at low heat of 150 degrees Celsius for 40 minutes or once the ramekins have settled. Take them out of the oven, let them cool and then stick them in the refrigerator.
Serves 4 people.
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