Ingredients with Measurements:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 4 egg yolks
- 1/4 cup brewed coffee
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 egg whites
- 1/4 teaspoon cream of tartar
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Mixing bowls
- Electric mixer
- Rubber spatula
- Piping bag with a large round tip
Step-by-step instructions:
1. In a medium-sized saucepan, heat the milk and heavy cream over medium heat until it starts to simmer.
2. In a mixing bowl, whisk together the sugar, flour, cornstarch, and salt.
3. In another mixing bowl, whisk the egg yolks until they become pale yellow.
4. Slowly pour the hot milk mixture into the egg yolks while whisking constantly.
5. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and starts to boil.
6. Remove from heat and stir in the brewed coffee and vanilla extract.
7. In a separate mixing bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
8. Gently fold the egg whites into the coffee mixture using a rubber spatula.
9. Pour the mixture into a piping bag with a large round tip.
10. Pipe the mixture into individual serving dishes and refrigerate for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 4 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 15g
Carbohydrates per serving: 41g
Protein per serving: 7g
Substitutions for ingredients:
- Whole milk can be substituted with low-fat milk or almond milk.
- Heavy cream can be substituted with coconut cream or Greek yogurt.
- Granulated sugar can be substituted with honey or maple syrup.
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Brewed coffee can be substituted with espresso or instant coffee.
Variations:
- Add cocoa powder to the mixture for a chocolate flavor.
- Top with whipped cream and chocolate shavings for a decadent dessert.
- Use different flavored coffee for a unique twist.
Tips and tricks:
- Make sure to whisk the egg yolks constantly when pouring in the hot milk to prevent them from curdling.
- Fold in the egg whites gently to avoid deflating them.
- Chill the mixture for at least 2 hours before serving to allow it to set.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve in individual glass dishes or ramekins.
Garnishes:
Top with whipped cream and chocolate shavings.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with a fruit salad or biscotti.
Troubleshooting advice:
If the mixture is too thin, add more cornstarch. If the mixture is too thick, add more milk.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Chiboust cream is a French pastry cream that is lightened with whipped egg whites.
Flavor profiles:
Creamy, coffee-flavored, and sweet.
Serving suggestions:
Serve as a dessert or a sweet breakfast treat.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: French
Taste: Rich, Creamy, Coffee, Sweet, Decadent, Coffee-Flavored