recipes
Thick custard with expresso and ice-cream
Serves: 2
Ingredients
- 4 shots espresso (2 for each dessert)
- 75g almond macaroons smashed
- 200ml milk
- 25g sugar
- 2 egg yolks
- 10g sugar
- 1 tbsp cornstarch
- Vanilla ice cream to serve
Method
Whisk egg yolks with vanilla sugar and cornstarch. Bring milk and sugar to a slight simmer. Add prepared egg yolk mixture and let thicken while stirring constantly. Fill pudding into serving dishes and leave to cool for approximately 5-10 minute. Crumble macaroons on top. Top with a scoop of ice cream each. Prepare two espressos, pour over ice cream and serve immediately.
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