Coffee cream to the former

Crème au café à l'ancienne

For 6 ramekins

  • 75 cl. milk
  • 5 pieces of sugar
  • 1 tsp. Coffee essence of coffee or 2 tablespoons. bulging tablespoons of ground coffee
  • 3 egg yolks

 

5 à 7 mn. + 2 à 3 h. au réfrigérateur
6 à 8 mn. env.

 


 

 

  1. In a saucepan, boil the milk with sugar. Pour 1 tsp. coffee essence or coffee (in a small saucepan boil 1 / 2 cup water, add 2 tablespoons. tablespoons of ground coffee, and cook until the value of a teaspoon. 1 / 2 coffee and filters).
     
  2. Beat the egg yolks, add a little cold milk and grind bien.Ajoutez a little boiling milk, stirring rapidly. Pour the yolk preparation, in the boiling milk, leave on low heat until the cream thickens slightly, while remuant.Passez cream through a sieve and put in a cool 2 to 3 hours.