Coffee Custard Sundae with Crumbled Almond Biscotti and Vanilla Ice Cream
Servings: 8 | Time: 2 hours 45 minutes including chilling time
Directions
- For Coffee Custard, make ice bath for completed custard. In medium bowl whisk egg yolks and whole egg; set aside.
- In heavy medium saucepan, stir together sugar, cornstarch, and salt. Stir in milk, cream, and espresso. Cook and stir over medium until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.
- Whisking constantly, gradually add milk mixture to eggs. Return mixture to saucepan. Bring to a gentle boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat. Whisk in butter and vanilla. Strain through sieve into a bowl set in the ice bath. Stir until cooled. Remove from ice bath. Cover surface of custard with plastic wrap. Chill until completely cool or up to 24 hours.
- For Sundaes, spoon coffee custard into eight serving dishes. Top with biscotti pieces, ice cream, and chocolate curls.
Ingredients
Coffee Custard
4 egg yolks
1 whole egg
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon kosher salt
1 cup milk
1/2 cup heavy cream
1 tablespoon espresso
1 tablespoon unsalted butter
1/2 teaspoon vanilla
Sundaes
8 almond biscotti, broken into small pieces (1 cup)
8 1/4-cup scoops vanilla bean ice cream
1/2 cup shaved chocolate curls
