About this recipe:This is a Dutch classic and very easy to make. As I love the taste of coffee, I choose to use strong filter coffee for this recipe, but alternatively you can use the same amount of instant coffee. You can also make it low fat by using skimmed or semi-skimmed milk.
4 tablespoons custard powder
375ml (13 fl oz) whole milk, divided
100g (4 oz) caster sugar
7 tablespoons strong filter coffee
1 egg yolk, beaten
1 egg white
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In a small bowl, mix together the custard powder and 125ml of the milk; set aside.
Sprinkle the sugar into a saucepan over medium heat. When the sugar begins to caramelise, add the remaining milk and coffee to the pan, and bring to the boil. At this stage, the caramel will become very crusty. Reduce heat to low, and cook until the sugar dissolves, about 5 minutes. Stir in the custard powder mixture, and cook, stirring until the custard thickens. Remove from heat, and whisk in the egg yolk.
In a clean glass or metal bowl, whip the egg white until soft peaks form. Fold the egg white carefully into the custard mixture. Transfer to a serving dish or individual ramekins and refrigerate until firm.