The truth is I should really feel guilty showing you all this thing of beauty, coffee on a fork, when just recently we made biscotti! But on the other hand, if I didn't show you this delicious treat then I would be a big meanie. And I would rather feel guilty than be mean! So here it is then, Enjoy!
Starring:
Almond oil
8 eggs
2/3 cup sugar
3 & 1/2 cups milk
1/2 cup of strongly brewed coffee
Preheat the oven to 350 F (180 C)
My mom calls these things cackleberries. Cute eh? Crack them,
add them to the bowl and if you have cracked them on a paper towel, you have easy clean-up! Whisk well.
Add the sugar, and whisk well.
Next add the milk and whisk well.
Coffee, yes indeed! The star. Add and whisk well.
Now this is where I deviated from the way this luscious baked custard is usually prepared. Usually you oil a 9-inch by 11-inch pan and pour in the egg mixture. But I could not help myself! How cute is coffee on a fork, served in coffee cups! So that is how I made this recipe to the delight of my wild things.
Place the cups after brushing them with the almond oil, in a large baking dish that can easily accomodate all the cups with a depth of at least one inch of water for the water bath.
Add the mixture to the cups.
Place in the oven and bake for twenty minutes, then cover with foil. Now all you have to do is wait for an hour to make sure the custard sets.
Remove from the oven and let the custard cool a little. This dessert tastes divine when it is served still warm.
Grab yourself a fork, and if you feel frisky, add a little powdered sugar, and sit back, put your feet up, and say "Aah! I am worth it!" Ok, you don't have to say that, but you do seriously have to close your eyes and groan "Mmmmmm."
And please don't remind me of the richness of this dessert... all the eggs and sugar. I prefer to stay in denial.
Looks delish! But...milk doesn't like me :-( Think soy milk would work?
ReplyDeleteYes, I do think soy milk would be a fine substitute Maggie. Now I am curious! I also want to try it with chocolate instead of coffee (more kid friendly) so maybe I will try it with chocolate and soymilk just for experimentation purposes, surely- and not because I have a sweet-tooth!
ReplyDeleteLol...riiiight...that's an ENTIRELY believable excuse ;-)
ReplyDeleteYou do realize that you are torching me, don't you???? ;-)
ReplyDeleteYUM! I can't wait to try these. Thank you for sharing! :)
ReplyDeleteI've devised a way to "get around" the sinful richness of this dessert. I'll simply cut it to 1/4 of the recipe and split the amount in two, then there'll only be one for me and one for my husband. That's playing it real safe in this house!
ReplyDeleteOh yum. We have *tons* of eggs right now from the hens, so this is a great way to use some of them up ;) Grazie!
ReplyDelete@ Maggie~ What??!!! You don't believe the experimental excuse? Guess I'll just have to let it all hang out and 'fess up to liking chocolate! ;-)
ReplyDelete@ Piccola~ It is my duty- no not only, it is my responsibility as your "Italian Yummy Food Correspondant" to bring these recipes to you! Oh it is hard. Such a sacrifice to experiment with sugary and coffee filled assignments. But you know, only my extreme loyalty to you and my other readers makes me brave the possibilities of kilos jumping on my derriere. Do you feel the love?!
@ Mo~ Tell me how you like it!
@ Rowena~ That is such a perfect way of dealing with delish temptation! I love it!
@ Michelle~ You are very welcome! You are also very lucky to have henny pennies to give you farm fresh eggs! Mine (the beautiful brown shelled things pictured in the recipe) came from my Mom's house; we visited the past week-end and were sent home with them. I love them. Farm fresh eggs taste sooo much better!