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Caribbean—Coffee Cream Custard

 

Caribbean Dessertcoffee cream custard

Coffee Cream Custard
(Serves 4)

A smooth, rich coffee flavored custard that's topped with whipped cream. Absolutely yummy.


3 C milk
4 T cornstarch
1 C heavy cream
2 1/2 T instant coffee
1 C sugar
2 eggs (well beaten)
whipped cream for topping*


Mix cornstarch and milk together till smooth. Place mixture in a double boiler. Add cream, instant coffee, and sugar—stirring constantly till thick. Be careful not to let custard boil. Cover and cook over simmering heat for 10 minutes. Then cool slightly, for 5 minutes.

Take a spoonful of the warm custard mixture and add it to the well-beaten eggs, stirring rapidly to incorporate (make sure liquid isn't too hot so as to cook the eggs). Add egg mix back into the main custard, stirring till thoroughly mixed. Continue to cook over simmering heat 2-3 more minutes, stirring constantly.

Remove from heat, cool slightly, and pour into individual custard cups. Chill several hours till firm, top with whipped cream, and serve.


* Add a teaspoon of Kaluha before adding the whipped cream. Or even an orange liqueur like Curaçao.

| See more Caribbean recipes |

Tips & Glossary

Caribbean cuisine is an exquisite blend of African, Asian, European, and Carib Indian (the area's original inhabitants) foods. Dishes are highly seasoned, either with a dry rub or marinade —or both. Below are some typical ingredients found in Caribbean food.

Callaloo: young leaves of either the taro root plant or amaranth; used widely in Caribbean cooking. Spinach can be used as a substitute.

Spices: Allspice, bay leaves, black pepper, chives, chili peppers, cilantro, cinnamon, coconut, curry powder, escallion, garlic, ginger, lime, mace, nutmeg, onion, oregano, sugar, thyme, orange, tomato paste, vanilla, cayenne (red) pepper.

Jerk: Jamaican cooking method in which meat is rubbed, prior to grilling, with a blend of seasonings, often firey hot.

Jerk is also the name of the seasoning (from Spanish charqui, or dried meat). You can buy jerk in most grocery stores (even McCormick makes it), or can make and store your own.

• 1 T each—onion powder, garlic powder, dried chives, brown sugar; 2 tsp. each— (ground) allspice, nutmeg, cinnamon; 1 tsp. each—sage. thyme, salt, black pepper, cayenne (or more to taste). Mix thoroughly and store in a tightly covered jar.

There are thousands of versions; figure out what flavors you like most and add or subtract accordingly.

Typical meats: goat, pork, chicken, and some beef (though beef has tended to be expensive).

Fish: varieties that abound in surrounding waters, some familiar to us—grouper, cod, tilapia, blue marlin; others not so—200 species of jack, chip-chips (tiny clams), casadura (primitive armored catfish).

Native plant foods:
• ackee—peach-looking fruit with pulp like scrambled eggs
• annatto (achiote) seed
red coloring or flavoring agent w/ slightly sweet peppery taste.
• cassava root (taro root)
• malanaga root
• scotch bonnet peppers
• breadfruit—fruit used like a potato in salads, stews, even whipped.
• passion fruit

More familiar foods:
bananas and plantains, okra, yams, papaya, mangoes, coconut, yams, sweet potatoes, rice, beans, corn and cornmeal.

 

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